| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Egg | 12 | Servings | |
INGREDIENTS
| 1 | tb | Butter, or margarine |
| 1/2 | c | Almond biscotti crumbs |
| 15 | oz | Low-fat ricotta cheese |
| 1 | c | Plain nonfat yogurt |
| 3/4 | c | Sugar |
| 1/4 | c | All-purpose flour |
| 1 | tb | Grated lemon peel |
| 1/4 | c | Fresh lemon juice |
| 1 | ts | Vanilla |
| 1/2 | ts | Salt |
| 2 | lg | Eggs, separated plus |
| 2 | lg | Egg whites |
| 1 | tb | Cherry liqueur, or maraschino cherry juice |
| 1/8 | ts | Cream of tartar |
| Sliced strawberries |
INSTRUCTIONS
1. Lightly butter bottom and sides of a 2 1/2- to 3-quart souffle dish. Coat with biscotti crumbs, leaving any loose crumbs in bottom of dish. 2. To a bowl, add ricotta, yogurt, 1/2 cup sugar, flour, lemon peel and juice, vanilla, salt, 2 yolks, and liqueur. With mixer, blend until smooth. 3. In another bowl, with clean beaters, beat the 4 egg whites and cream of tartar on high speed until soft peaks form; gradually add remaining 1/4 cup sugar, continuing to beat until sugar is thoroughly incorporated. Gently fold whites into ricotta mixture. 4. Pour into prepared dish; bake in a 350 [degrees] oven until center is firm and top is golden brown, about 45 minutes. Spoon warm souffle into bowls; top with berries. "A family favorite handed down from Gemma Sciabica's mother, this cheesecake souffle has all the flavor of traditional cheesecake but a lot less cholesterol and fat. When we tested it, the cake rose out of the cheesecake pan, so we put the mixture into a souffle dish." Pulled from public library database by Brenda Adams and formatted/edited by Pat Hanneman. Busted by MC_Buster; mc post 4/18/97 Recipe by: Sunset Mar 1996, Gemma Sciabica, Modesto, CA Posted to MC-Recipe Digest V1 #577 by Brenda BADams <badams@northwest.com> on Apr 18, 1997
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