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Friday, July 9, 2010

Creamy Lemon Vanilla Ricotta Souffles


(Little individual desserts, you can garnish the tops of these with a sprig of mint if you wish, these sound really yummy, sounds like ingredients I could eat, I would make it a very little pinch of salt though). HOPE YOU ENJOY.

2 tsp lemon zest
1 pinch salt
2 large eggs, separated
1/2 tsp each lemon extract and vanilla extract
3 tbs sugar substitute
1 cup part skim ricotta cheese

Heat oven to 375 degrees. In bowl, combine ricotta, yolks, 1 tbs sugar, zest and extracts. Beat egg whites and salt 2 min. or until soft peaks form. Add remaining sugar, continue beating until stiff peaks form. Fold egg whites into ricotta mixture.
*Spoon mixture into 4 ramekins or ovenproof cups coated with oil or with cooking spray. Bake 15 min. or until souffles have risen and are set. Serve immediately.
Note: if you do not have ramekins you can cook in muffin cup tin. A bit more messy but will work

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