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Lemon Cloud (souffle)

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Vegetarian Desserts, Heaven, Lowfat, Vegetarian 4 Servings

INGREDIENTS

4 Whole large eggs, plus
1 Egg white
A little butter and sugar
for the baking dish
1/2 c Sugar, to 2/3 c
1/3 c Unbleached flour
1 T Grated lemon rind, zest only
1/4 t Salt
1 c Plain lowfat yogurt
1/3 c Fresh lemon juice

INSTRUCTIONS

Separate the eggs, placing the yolks and whites in two medium-sized
bowls. Cover both bowls and let the eggs come to room temperature.
Preheat the oven to 350F/175C. Lightly butter the bottom and sides of
a 9-inch (8-cup) souffle dish and dust it with sugar.  Add 1/2 to 1/3
cup sugar, the flour, lemon zest, and salt to the  yolks, and whisk for
about 2 minutes until creamy and smooth. Pour in  the yogurt and lemon
juice, and whisk for a minute longer, or until  uniform. Set aside.
Beat the egg whites at high speed with an electric mixer until they
form soft peaks. Sprinkle in the remaining 1/3 cup sugar and continue
to beat the egg whites until they form stiff peaks.  Fold about half
the egg whites into the lemon mixture, using a rubber  spatula and a
gentle turning motion to bring the lemom mixture up  from the bottom of
the bowl. (It doesn't need to be uniform.) Fold in  the remaining eggs.
Pour the batter into the prepared baking dish,  and bake on the center
rack of the oven for 30 to 35 minutes or until  puffy on top, and just
a little bit wobbly in the middle.  Remove from the oven, and serve
immediately. Yield: 4 to 6 servings ;  prep time 45 to 50 minutes. PER
SERVING: 243 cals, 5.2 g fat, 19.1%  "The next time you make a special
dinner, surprise your family and  friends with this tort lowfat dessert
souffle. If you put it in the  oven as you sit down to dinner, it will
be ready in all its puffy  splendor just at the right time. As with all
souffles, Lemon Cloud  collapses soon after it is baked, so if you want
puffy splendor,  serve it immediately. On the other hand, if you don't
care about  puffy splendor, serve this within an hour or two of baking,
and it  will taste just as wonderful.  *Add the smaller amount of sugar
if you like your desserts really  tart.  **Separate the eggs ahead of
time, so thay can come to room  temperature.  Recipe by: Mollie
Katzen's Vegetable Heaven (1997)

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