Creamy Lemon-Vanilla Ricotta Souffles

Submitted by Lizzie_Rodriquez

"From most recent book. These beautifully puffed sweets are an elegant twist on our classic Phase 1 Ricotta creme and are just as easy to make."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 cup part-skim ricotta cheese
• 2 large eggs, separated
• 3 tablespoons granular sugar substitute
• 2 teaspoons fresh lemon zest, grated
• 1⁄2 teaspoon lemon extract
• 1⁄2 teaspoon vanilla extract
• 1 pinch salt

directions

1. Preheat the oven to 375. Lightly coat 4 - 4 ounce ramekins with cooking spray.
2. In a large bowl, whisk together ricotta, egg yolks, 1 T sugar substitute, lemon zest, lemon, and vanilla extracts until well combined.
3. 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 T sugar substitute and continue beating until stiff peaks form. Gently fold a third of the egg whites mixture until just combined. Repeat with remaining thirds.
4. Spoon ricotta mixture into ramekins. Bake until souffes have risen and are set and lightly browned, about 15 minutes. Serve immediately.