| 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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