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Ingredients
| ricotta cheese (part skim): 1 cup |
| eggs: 2 (large//separated) |
| Splenda: 3 Tbl |
| lemon zest: 2 tsp |
| lemon extract: 1/2 tsp |
| vanilla extract: 1/2 tsp |
Lemon Vanilla Ricotta Souffle - South Beach Phase 1
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Preheat oven to 375°F.
- Lightly coat 4 (4 ounce) ramekins with cooking spray.
- In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
- 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.
- Gently fold egg whites into ricotta mixture; just until combined.
- Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
- Serve immediately.