Individual Lemon Souffles

Ingredients:

• 2 tbsp sugar
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/3 cup lemon juice
• 1/3 cup water
• 4 large egg whites
• 1/4 tsp cream of tartar

Makes 6 Servings

1. Preheat the oven to 350 F. Coat 6 1-cup souffle dishes with cooking spray. Coat with 2 tbsp sugar, tapping out excess so dishes are evenly coated.
2. In a small saucepan, stir together remaining sugar and cornstarch. Gradually whisk in lemon juice and water. Cook over medium heat, stirring constantly, until boiling, thick and translucent, about 5 minutes. Transfer to a mixing bowl. Let cool to room temperature.
3. Beat egg whites and cream of tartar until stiff. Fold into lemon base. Divide among souffle dishes and smooth tops.
4. Set in a roasting pan and add hot water to come halfway up the sides of dishes. Bake 20 minutes. Serve immediately.

WW POINTS VALUE: 3 pts

Note: This recipe appears on www.weightwatchers.com. This is a delicious dessert that is light and airy and will melt in your mouth. If you don't have any lemon juice on hand, any citrus fruit will do such as lime, orange, grapefruit, tangerine, etc. Souffles are just as enjoyable cold as they are out of the oven so whatever you don't eat put in the fridge for a snack for later.