INGREDIENTS

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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