Lemon Vanilla Ricotta Souffle - South Beach Phase 1

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Lightly coat 4 (4 ounce) ramekins with cooking spray.

3. 3

   In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.

4. 4

   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.

5. 5

   Gently fold egg whites into ricotta mixture; just until combined.

6. 6

   Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.