Ricotta Souffles with Raspberry Sauce

By dashy_65

Ingredients

• Raspberry Sauce:
• 1/4 c. plus 1 T. sugar, divided
• 1 1/2 c. nonfat ricotta cheese
• 2 T. flour
• 1/2 t. lemon zest
• 1/2 t. vanilla
• 1 egg yolk
• 2 egg whites
• dash of salt
• 2 t. powdered sugar
• 1 (10 oz) pkg frozen raspberries in light syrup, thawed
• 1 t. cornstarch

Details

Servings 4

Preparation

Step 1

In food processor add 1/4 c. sugar, cheese, and next 5 ingds. Process 1 min. or until smooth. Spoon mixture into large bowl, set aside.

Beat egg whites (at room temp) and salt at high speed of electric mixer until foamy. Gradually add remaining tablespoon sugar, beating until soft peaks form. Gently fold egg white mixture into cheese mixture.

Spoon mixture evenly into 4 (6 oz) soffle cups coated witg Pam. Place souffle cups in 13X9 baking pan; add hot water to pan to depth of 1". Bake 350* for 30 mins. or until puffed and golden. Remove cups from pan. Make a 2" gash through center of each; spoon 2 T. sauce into each souffle. Sprinkle each with 1/2 t. powdered sugar; serve immediately.

Sauce: Press raspberries through a sieve; reserve 1/2 cup juice, and discard seeds. Place cornstarch in small pan. Gradually add raspberry juice, stirring with wire whisk until blendedd. Bring to boil, cook 1 min, stirring constantly. Serve warm.

38 cal, 0.1g fat, 2.5g fiber, 9.6g carb, 0mg sodium