Lemon Vanilla Ricotta Souffle - South Beach Phase 1

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup part-skim ricotta cheese
• 2 large eggs, separated
• 3 tablespoons splenda granular
• 2 teaspoons grated lemon zest
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract

Recipe

• 1 preheat oven to 375°f.
• 2 lightly coat 4 (4 ounce) ramekins with cooking spray.
• 3 in a large bowl, whisk together ricotta, egg yolks, 1 tbsp of sugar substitute, lemon zest, lemon extract and vanilla extracts.
• 4 in another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. gradually add remaining 2 tbsp sugar substitute and continue to beat until stiff peaks form.
• 5 gently fold egg whites into ricotta mixture; just until combined.
• 6 spoon ricotta mixture into ramekins. bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
• 7 serve immediately.