Ingredients
- 5 ingredien process
- 2 egg whites
- 1 egg yolk
- 190 gr onfat ricotta cheese
- 50 gr sugar
- 50 gr sugar
- 16 gr all purpose flour
- 14 gr sugar
- 8 gr powdered sugar
- 2 gr vanilla extract
- 1 gr lemon rind (grated)
- 1 gr cinnamon (ground)
in a 13x 9x 5 cm baking pan; add hot water to pan to depth of 3 cm. Bake at 180ºC or 30 minutes or until puffed and golden. Remove cups from baking pan. Make a 5 cm-deep slash through center of each souffle; spoon 2 tablespoons Raspberry Sauce into each souffle. Sprinkle each with half 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!
