Lemon Vanilla Ricotta Souffle - South Beach Phase 1 |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is heavenly at 130 calories each, 5 g carbs. A guilt-free filling dessert. Ingredients:
1 cup part-skim ricotta cheese |
2 large eggs, separated |
3 tablespoons splenda granular |
2 teaspoons grated lemon zest |
1/2 teaspoon lemon extract |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 375°F.
2. Lightly coat 4 (4 ounce) ramekins with cooking spray.
3. In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
4. In another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. Gradually add remaining 2 TBSP sugar substitute and continue to beat until stiff peaks form.
5. Gently fold egg whites into ricotta mixture; just until combined.
6. Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
7. Serve immediately.
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