Creamy Lemon-Vanilla Ricotta Souffles
- 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
- Preheat the oven to 375. Lightly coat 4 - 4 ounce ramekins with cooking spray.
- In a large bowl, whisk together ricotta, egg yolks, 1 T sugar substitute, lemon zest, lemon, and vanilla extracts until well 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 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.
- Spoon ricotta mixture into ramekins. Bake until souffes have risen and are set and lightly browned, about 15 minutes. Serve immediately.
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RECIPE SUBMITTED BY
Lizzie_Rodriquez
United States