Home - By Category - Recipe - Desserts Page 23 | Fruits Page 8

Ricotta Souffles With Raspberry Sauce

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RICOTTA SOUFFLES WITH RASPBERRY SAUCE
 Categories: Desserts, Fruits
      Yield: 4 Servings
 
           -Dorothy Cross TMPJ72B
    1/4 c  Sugar; divided
      1 tb Sugar; divided
  1 1/2 c  Onfat ricotta cheese
      2 tb All-purpose flour
    1/2 ts Grated lemon rind
    1/2 ts Vanilla extract
      1 ds Ground cinnamon
      1    Egg yolk
      2    Egg whites
        ds Salt
           Vegetable cooking spray
           Raspberry Sauce
           -(se seperate recipe)
      2 ts Powdered sugar
 
  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 (6-oz.) souffle cups coated with cooking spray. Place souffle cups
  in a 13- x 9- x 2-inch baking pan; add hot water to pan to depth of 1
  inch. Bake at 350 degrees 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. 4 servings (serving size: 1 souffle and 2 T sauce).
  Calories: 242 (6% from fat), 1.7 g fat, 63 mg chol,
      111 mg sodium.
  
  COMMENTS: A crimson-colored raspberry sauce drapes
  
  these airy ricotta souffles....and better yet, they're low in fat!
  
  Source: Cooking Light Magazine - May/June, 1993
  
   Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
 
MMMMM

Display Recipe for Import.