| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese/eggs, Desserts, Favorite | 4 | Servings | |
INGREDIENTS
| 1 | Egg; separated | |
| 1 | tb | Sugar |
| 1 | c | Ricotta cheese, part-skim |
| 1/2 | ts | Lemon peel; grated |
| 1 | tb | Flour, all-purpose |
| 1/2 | ts | Baking powder |
| 1 | ts | Cinnamon-sugar mix; opt. |
| 4 | Strawberries; For garnish; optional |
INSTRUCTIONS
Preheat oven to 350 degrees. In small bowl, with electric mixer at high, beat egg white until stiff but not dry; set aside. In small bowl, beat egg yolk and sugar until slightly thick and lemon-colored; set aside. Place cheese in a sieve, press to drain any water. Add cheese to egg yolk mixture with lemon peel; blend well. Stir in flour and baking powder until well blended. Fold in egg white. Pour mixture into four 4-oz baking cups, filling about 2/3 full; bake 20-25 minutes until puffed and golden brown. If desired, garnish each with 1/4 teaspoon cinnamon-sugar mix and a strawberry. Serve immediately. Per serving: about 125 cals.; 9 g. protein; 6 g fat; 9 g. carbs.; 147 mg sodium. Preparation: 15 minutes; total time, 35 minutes. Enjoy!! Sorry, do not have name of recipe contributor. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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