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| Lemon Cheesecake Souffle Recipe |
Category: Eggs
Rating:
5.00
Servings: 12
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Ingredients
1 tablespoon butter, or margarine
1/2 cup almond biscotti crumbs
15 oz low-fat ricotta cheese
1 cup plain nonfat yogurt
3/4 cup sugar
1/4 cup all-purpose flour
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1 teaspoon vanilla
1/2 teaspoon salt
2 large eggs, separated plus
2 large egg whites
1 tablespoon cherry liqueur, or maraschino cherr; y juice
1/8 teaspoon cream of tartar
1 sliced strawberries
Cooking Directions:
1. Lightly butter bottom and sides of a 2 1/2- to 3-quart souffle dish. Coat with biscotti crumbs, leaving any loose crumbs in bottom of dish.
2. To a bowl, add ricotta, yogurt, 1/2 cup sugar, flour, lemon peel and juice, vanilla, salt, 2 yolks, and liqueur. With mixer, blend until smooth.
3. In another bowl, with clean beaters, beat the 4 egg whites and cream of tartar on high speed until soft peaks form; gradually add remaining 1/4 cup sugar, continuing to beat until sugar is thoroughly incorporated. Gently fold whites into ricotta mixture.
4. Pour into prepared dish; bake in a 350 [degrees] oven until center is firm and top is golden brown, about 45 minutes. Spoon warm souffle into bowls; top with berries.
"A family favorite handed down from Gemma Sciabica's mother, this cheesecake souffle has all the flavor of traditional cheesecake but a lot less cholesterol and fat. When we tested it, the cake rose out of the cheesecake pan, so we put the mixture into a souffle dish."
Pulled from public library database by Brenda Adams and formatted/edited by Pat Hanneman. Busted by MC_Buster; mc post 4/18/97
Recipe by: Sunset Mar 1996, Gemma Sciabica, Modesto, CA Posted to MC-Recipe Digest V1 #577 by Brenda BADams on Apr 18, 1997
eggs
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