in a 13x 9x 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!