Creamy Lemon-Vanilla Riccotta Souffles

Ingredients:

• 1 cup part-skim ricotta cheese
• 2 large eggs, separated
• 3 tbsp granulated sugar substitute
• 2 tsp grated lemon zest
• 1/2 tsp lemon extract or juice
• 1/2 tsp vanilla extract
• Pinch of salt

Make 4  (1/2 cup) Servings

1. Preheat the oven to 375 F. Lightly coat 4 (4 oz.) ramekins with cooking spray.
2. In a large bowl, whisk ricotta, egg yolks, 1 tbsp of the sugar substitute, lemon zest, lemon extract and vanilla until combined.
3. In anoter large bowl, with an electric mixer on high speed, beat egg whites and salt until soft peaks form, 2-3 minutes. Add remaining 2 tbsp sugar substitute and continue beating until stiff peaks form. Gently fold a third of the egg whites into the ricotta mixture until combined. Repeat with the remaining  egg whites.
4. Spoon ricotta mixture into prepared ramekins and bake until souffles have risen and are set and lightly browned, about 15 minutes. Serve immediately.

WW POINTS VALUE: 3pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is such a beautiful sweet treat that can be enjoyed as a snack or as a nice dessert. Souffles are easy to make and the ricotta souffles and fluff to you taste buds. You can use any kind of extract with the vanilla extract because vanilla tastes good with anything. I used almond extract instead of lemon the second time I made these and the souffles were just as delicious. Make sure you measure out your ingredients ahead of time, then prepare and bake the souffles right before serving.