-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
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