Creamy Lemon-Vanilla Ricotta Souffles

1. 1

   Preheat the oven to 375.

2. 2

   Lightly coat 4 - 4 ounce ramekins with cooking spray.

3. 3

   In a large bowl, whisk together ricotta, egg yolks, 1 T sugar substitute, lemon zest, lemon, and vanilla extracts until well combined.

4. 4

   In another large bowl, with an electric mixer at high speed, beat egg whites and salt until soft peaks form, 2-3 minutes Add remaining 2 T sugar substitute and continue beating until stiff peaks form.

5. 5

   Gently fold a third of the egg whites mixture until just combined.

6. 6

   Repeat with remaining thirds.

7. 7

   Spoon ricotta mixture into ramekins.

8. 8

   Bake until souffes have risen and are set and lightly browned, about 15 minutes.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.