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Ricotta Souffles with Raspberry Sauce

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Submitted by scott62

YIELD

4 servings

PREP

25 min

COOK

45 min

READY

1 hrs

Ingredients

¼ 59
CUP ML SUGAR
divided
1 15
TABLESPOON ML SUGAR
divided
1 ½ 355
CUPS ML RICOTTA CHEESE
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML LEMON ZEST
grated
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 1
DASH DASH CINNAMON
ground *
1 1
EACH EACH EGG YOLKS *
2 2
EACH EACH EGG WHITES *
1 1
DASH DASH SALT *
1 1
2 1E+1
TEASPOONS ML POWDERED SUGAR

Directions

Position knife blade in food processor bowl; add ¼ 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 13×9×2 inch baking pan, add hot water to pan to depth of 1 inch.

Bake at 350℉ (180℃). 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 ½ teaspoon powdered sugar; serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 160 34% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 39mg 2%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 11g
Vitamin A 4% Vitamin C 1%
Calcium 10% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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