Name: Ricotta Souffles with Raspberry Sauce
Ingredients: -Dorothy Cross TMPJ72B; 1/4 c Sugar; divided; 1 tb Sugar; divided; 1 1/2 c Onfat ricotta cheese; 2 tb All-purpose flour; 1/2 ts Grated lemon rind; 1/2 ts Vanilla extract; 1 ds Ground cinnamon; 1 Egg yolk; 2 Egg whites; ds Salt; Vegetable cooking spray; Raspberry Sauce (se seperate recipe); 2 ts Powdered sugar

The only hope there is of standing righteous and acceptable before God is by receiving by faith what another has done for you. All self-attainment, self-accomplishment, self-righteousness must be abandoned realizing the vanity and hopelessness of bringing to pass our own right standing before God. We must humble ourselves before a holy God, recognize our sin, acknowledge our complete inability to remove that sin. Then we must embrace what Christ has done for us, instead of us, paying the penalty of our sin in our place in order to bring to us, by faith, a credited righteousness by which God may rightly justify us as ungodly sinners. Look to Christ and Christ alone.

Bruce Ware

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Eggs, Vegetables		Desserts, Fruits	4	Servings

INGREDIENTS

		-Dorothy Cross TMPJ72B
1/4	c	Sugar; divided
1	tb	Sugar; divided
1 1/2	c	Onfat ricotta cheese
2	tb	All-purpose flour
1/2	ts	Grated lemon rind
1/2	ts	Vanilla extract
1	ds	Ground cinnamon
1		Egg yolk
2		Egg whites
	ds	Salt
		Vegetable cooking spray
		Raspberry Sauce (se seperate recipe)
2	ts	Powdered sugar

INSTRUCTIONS

Position knife blade in food processor bowl; add 1/4 cup sugar, cheese, and
next 5 ingredients. Process 1 minute or until smooth, scraping sides of
processor bowl once. Spoon mixture into a large bowl, and set aside. Beat
egg whites (at room temperature) and salt at high speed of an electric
mixer until foamy. Gradually add remaining tablespoon sugar, beating until
soft peaks form. Gently fold egg white mixture into cheese mixture. Spoon
mixture evenly into 4 (6-oz.) souffle cups coated with cooking spray. Place
souffle cups in a 13- x 9- x 2-inch baking pan; add hot water to pan to
depth of 1 inch. Bake at 350 degrees for 30 minutes or until puffed and
golden. Remove cups from baking pan. Make a 2-inch-deep slash through
center of each souffle; spoon 2 tablespoons Raspberry Sauce into each
souffle. Sprinkle each with 1/2 teaspoon powdered sugar; serve immediately.
4 servings (serving size: 1 souffle and 2 T sauce). Calories: 242 (6% from
fat), 1.7 g fat, 63 mg chol, 111 mg sodium.
COMMENTS: A crimson-colored raspberry sauce drapes
these airy ricotta souffles....and better yet, they're low in fat!
Source: Cooking Light Magazine - May/June, 1993
Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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