Creamy Lemon-Vanilla Ricotta Soufflé

Here is a recipe from the South Beach Diet blog that I wanted to try thinking it might be a great breakfast or dessert.  Unfortunately The South Beach Diet still uses low fat diary and artificial sweeteners and so I had to make several changes…

Creamy Lemon-Vanilla Ricotta Soufflé

Wendy Schnitzer, the Fit Food Coach

Wendy Schnitzer, the Fit Food Coach

These beautifully puffed sweets are an elegant twist on our classic Phase 1 ricotta crème and are just as easy to make. Measure out the ingredients ahead of time, then prepare and bake the soufflés right before serving.

Serving Size  : 4    
   1      cup           part-skim ricotta cheese
   2                        large eggs, separated
   3      Tbs          granular sugar substitute
   2      tsp           grated lemon zest
  1/2  tsp           lemon extract
  1/2  tsp           vanilla extract
        pinch         salt

1. Preheat the oven to 375° F. Lightly coat 4 (4-ounce) ramekins with cooking spray.

2. In a large bowl, whisk ricotta, egg yolks, 1 tablespoon of the sugar substitute, lemon zest, lemon extract, and vanilla until combined. In another large bowl, with an electric mixer at high speed, beat egg whites and salt until soft peaks form, 2 to 3 minutes. Add remaining 2 tablespoons sugar substitute and continue beating until stiff peaks form. Gently fold a third of the egg whites into ricotta mixture until combined. Repeat with remaining egg whites.

3. Spoon ricotta mixture into prepared ramekins and bake until soufflés have risen and are set and lightly browned, about 15 minutes. Serve immediately.

These souffles turned out delicious with these changes using REAL FOOD….I substituted whole milk ricotta cheese for the low fat; all natural sweetener, Xylitol for the sugar substitute; sea salt for regular salt and coconut oil to grease the ramekins instead of cooking spray.

I definitely suggest you try them!

 

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