Ingredients for Lemon Vanilla Ricotta Souffle South Beach Phase 1
- Part Skim Ricotta Cheese
- Eggs
- Splenda Granular
- 1 tablespoon lemon zest
- 1 teaspoon lemon extract
- Vanilla Extract
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How to Make Lemon Vanilla Ricotta Souffle South Beach Phase 1
- Preheat oven to 375°F (190°C).
- Lightly grease 4 ramekins with cooking spray.
- 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.
- In a separate bowl, using an electric mixer on high speed, beat 4 large egg whites until soft peaks form (approximately 2-3 minutes).
- Gradually add 2 tablespoons sugar substitute to the egg whites and continue beating until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the ricotta mixture until just combined. Be careful not to deflate the egg whites.
- Spoon the ricotta mixture evenly into the prepared ramekins.
- Bake for 15-20 minutes, or until the souffles have risen, are set, and lightly browned.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
19g
Carbs
1g