LEMON VANILLA RICOTTA SOUFFLE - SOUTH BEACH PHASE 1

Lemon Vanilla Ricotta Souffle - South Beach Phase 1 image

Provided by Apple Princess

Categories Dessert

Time 30m

Yield 4 souffles, 4 serving(s)

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 123.8, Fat 7.2, SaturatedFat 3.8, Cholesterol 112.1, Sodium 112.5, Carbohydrate 3.6, Fiber 0.1, Sugar 0.4, Protein 10.2