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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: Preheat the oven to 375. Lightly coat 4 ramekins with cooking spray.
In a large bowl, whisk ricotta, egg yolks, 1 tablespoon of the sugar substitute, lemon zest, lemon extract and vanilla until combined.
In another large bowl, with an electric mixer at high speed, beat egg whites and salt until soft peaks form, 2 to 3 minutes. Add remaining 2 tablespoons sugar substitute and continue beating until stiff peaks form. Gently fold a third of the egg whites into ricotta mixture until combined. Repeat with remaining egg whites.
Spoon ricotta mixture into prepared ramekins and bake until souffles have risen and are set and lightly browned, about 15 minutes. Serve immediately.
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