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Categories:Viewed: 44 - Published at: 5 years ago
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
Method
- Preheat oven to 375°F.
- Lightly coat 4 (4 ounce) ramekins with cooking spray.
- In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
- 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.
- Gently fold egg whites into ricotta mixture; just until combined.
- Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
- Serve immediately.
