Email to Stella      

Dessert: Lemon Souffle

Source of Recipe

Marilyn Helton, author of our Diabetic Dining on Fabulous Foods column.


Recipe Link: www.fabulousfoods.com

List of Ingredients

3 T Fleischmann's(r) fat-free, squeezable spread
2/3 C sugar
1/2 C plus 1 T nonfat, cholesterol-free egg substitute
6 T fresh lemon juice
zest of 2 small lemons
4 T flour
1-1/2 C skim milk
3 egg whites, stiffly beaten

fresh raspberries for garnish


Recipe

Preheat oven to 325º F.

In large bowl, cream the sugar with the fat-free spread. Add egg sutstitute, lemon juice, lemon zest and flour. Beat well. Add milk, mixing well. In separate bowl, beat egg whites into stiff peaks and carefully fold into the lemon mixture.

Pour mxture into 6 individual 1-1/2 cup ramekins and place in a 9x13-inch pan with about 1-inch hot water (a Bain Marie). Bake about 45 minutes, or until golden brown.

Top each serving with 2-3 tablespoons of fresh raspberries and serve immediately.


YIELD: 6 Servings

Per Serving: 157 Cal
Trace Fat
33g Carb
7g Protein
1mg Cholesterol
160mg Sodium

Exchanges:
1 Skim Milk
1 Fruit