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CREAMY LEMON-VANILLA RICOTTA SOUFFLÉ

By

SOUTH BEACH/PHASE 1
These beautifully puffed sweets are an elegant twist on our classic Phase 1 ricotta crème & are just as easy to make. Measure out ingredients ahead of time, then prepare & bake right before serving.

PER ½ C. SERVING: 130 cal/7g fat/4g sat/5g carb/10g pro/0g fiber/180mg sodium

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1 cup part-skim ricotta cheese {248g}
  • 2 large eggs, separated
  • 3 tablespoons splenda
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt

Details

Servings 4

Preparation

Step 1

Preheat oven to 375°F.

Lightly coat 4 {4oz} ramekins with cooking spray.

In a large bowl, whisk ricotta, egg yolks, 1 tablespoon splenda, lemon zest, lemon extract and vanilla until combined.

In another large bowl, with an electric mixer at high speed, beat egg whites and salt until soft peaks form, 2-3 minutes. Add remaining 2 tablespoons splenda and continue beating until stiff peaks form. Gently fold a third of the egg whites into ricotta mixture until combined. Repeat with remaining egg whites. Spoon ricotta mixture into prepared ramekins and bake until soufflés have risen and are set and lightly browned, about 15 minutes. Serve immediately.

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