Ricotta Soufflés with Raspberry Sauce

Ingredients

• ⅓ cup 1/4 cup plus 1 tablespoon sugar, divided
• 1½ cup nonfat ricotta cheese
• 2 tbsp all-purpose flour
• ½ tsp grated lemon rind
• ½ tsp vanilla extract
• dash of ground cinnamon
• 1 egg yolk
• 2 egg whites
• dash of salt
• vegetable cooking spray
• Raspberry Sauce
• 2 tsp powdered sugar

Method

1. Position the knife blade in a food processor bowl; add 1/4 cup sugar, cheese, flour, lemon rind, vanilla, cinnamon and egg yolk. Process 1 minute or until the mixture is smooth, scraping the sides of the processor bowl once. Spoon the mixture into a large bowl, and set aside.
2. Beat the egg whites (at room temperature) and salt at high speed of an electric mixer until foamy. Gradually add the remaining tablespoon sugar, beating until soft peaks form. Gently fold the egg white mixture into the cheese mixture.
3. Spoon the mixture evenly into 4 (6-ounce) soufflé cups coated with cooking spray. Place the soufflé cups in a 13- x 9- x 2-inch baking pan; add hot water to the pan to a depth of 1 inch. Bake at 350 degrees for 30 minutes or until puffed and golden. Remove the cups from the baking pan.
4. Make a 2-inch-deep slash through the center of each soufflé; spoon 2 tablespoons Raspberry Sauce into each soufflé. Sprinkle each with 1/2 teaspoon powdered sugar; serve immediately.

Notes

Yield: 4 servings (serving size: 1 soufflé and 2 tablespoons sauce). Calories 242 (6% from fat), protein 15.3g, fat 1.7g, carb 45.4g, fiber 5.1g, chol 63mg, iron 0.9mg, sodium 111mg, calcium 163mg.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom

Tap to zoom