| 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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