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Friendly Lemon Soufflés

Source of Recipe

Marla


List of Ingredients

Diabetic Friendly Lemon Soufflés

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

Makes 6 Servings
Preheat oven to 325º F.
In large bowl, cream the sugar with the fat-free spread. Add egg substitute,
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 mixture 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.


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