Lemon Vanilla Ricotta Souffle South Beach Phase 1 Recipe

Indulge in this heavenly Lemon Vanilla Ricotta Souffle, a guilt-free dessert perfect for South Beach Diet Phase 1! Each light and airy souffle boasts only 130 calories and 5g net carbs. Prepare to be amazed by the fluffy texture and bright, zesty flavor – a delightful treat you can enjoy without the guilt!

Prep Time 15 mins
Cook Time 30 mins
Calories 123.8 kcal
Protein 20g
Rating 3.8 (4 Reviews)
Lemon Vanilla Ricotta Souffle South Beach Phase 1 48

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Vanilla Ricotta Souffle South Beach Phase 1

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How to Make Lemon Vanilla Ricotta Souffle South Beach Phase 1

  1. Preheat oven to 375°F (190°C).
  2. Lightly grease 4 ramekins with cooking spray.
  3. In a large bowl, whisk together 15 ounces (425g) ricotta cheese, 4 large egg yolks, 1 tablespoon sugar substitute (e.g., Splenda), 1 tablespoon lemon zest, 1 teaspoon lemon extract, and 1 teaspoon vanilla extract.
  4. In a separate bowl, using an electric mixer on high speed, beat 4 large egg whites until soft peaks form (approximately 2-3 minutes).
  5. Gradually add 2 tablespoons sugar substitute to the egg whites and continue beating until stiff, glossy peaks form.
  6. Gently fold the whipped egg whites into the ricotta mixture until just combined. Be careful not to deflate the egg whites.
  7. Spoon the ricotta mixture evenly into the prepared ramekins.
  8. Bake for 15-20 minutes, or until the souffles have risen, are set, and lightly browned.
  9. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

1g

Fat

19g

Carbs

1g

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