Preparation:

Preheat oven to 350 degrees. Butter 6 ramekins. Mix together guava jelly and water. Beat egg whites until stiff but not dry. Mix 1/4 of egg whites into guava mixture, then gently fold in rest of egg whites.

Fill buttered ramekins with guava mixture, spreading tops gently with rubber spatula to eliminate air pockets. Place the ramekins in baking dish. Pour hot water into dish until it reaches about halfway up sides of ramekins. Bake 40 minutes, or until set and a knife inserted into center comes out clean. Remove ramekins from water bath and chill.

Meanwhile, prepare sauce: Place guava nectar, sugar and lemon juice in medium saucepan. Bring to boil, then reduce heat and cook 5 minutes on medium heat, skimming any foam from surface. Remove from heat and cool. Stir in kirsch, and then chill at least 2 hours.

To unmold, dip ramekins in hot water and run knife around edge. Unmold onto soup plate and spoon guava sauce around it.

Per serving: 395 calories, 3 g protein, 2 g fat (1g saturated), 92 g carbohydrates, 85 mg sodium, 5 mg cholesterol, 1 g dietary fiber.

Yield: 6 servings

Courtesy of: Lloyd from Latino-Recipe mailing list
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