Ricotta Souffles with Raspberry Sauce

1 hours Prep: 25 minutes Cook: 45 minutes

160 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/4	cup	sugar	divided
1	tablespoon	sugar	divided
1 1/2	cups	ricotta cheese
2	tablespoons	flour, all-purpose
1/2	teaspoon	lemon zest	grated
1/2	teaspoon	vanilla extract
1	dash	cinnamon	ground
1	each	egg yolk
2	each	egg whites
1	dash	salt
1	x	nonstick cooking spray
1	x	raspberry sauce
2	teaspoons	powdered sugar

Directions

Position knife blade in food processor bowl; add 1/4 cup sugar, cheese, and next 5 ingredients.

Process 1 minute or until smooth, scraping sides of processor bowl once.

Spoon mixture into a large bowl, and set aside.

Beat egg whites (at room temperature) and salt at high speed of an electric mixer until foamy.

Gradually add remaining tablespoon sugar, beating until soft peaks form.

Gently fold egg white mixture into cheese mixture.

Spoon mixture evenly into 4 souffle cups coated with cooking spray. Place souffle cups in a 13x9x2 inch baking pan, add hot water to pan to depth of 1 inch.

Bake at 350 degrees F. 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.

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Nutrition Facts

Serving Size 68g

Amount per Serving

Calories 160 34% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 24mg	8%
Sodium 39mg	2%
Total Carbohydrate 21.0g	7%
Dietary Fiber 0.0g	1%
Sugars 17.0g
Protein 6.0g	11%