Lemon cheesecake souffle
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter, or margarine |
| ½ | cup | Almond biscotti crumbs |
| 15 | ounces | Low-fat ricotta cheese |
| 1 | cup | Plain nonfat yogurt |
| ¾ | cup | Sugar |
| ¼ | cup | All-purpose flour |
| 1 | tablespoon | Grated lemon peel |
| ¼ | cup | Fresh lemon juice |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Salt |
| 2 | larges | Eggs, separated plus |
| 2 | larges | Egg whites |
| 1 | tablespoon | Cherry liqueur, or maraschino cherry juice |
| ⅛ | teaspoon | Cream of tartar |
| Sliced strawberries | ||
Directions
1. Lightly butter bottom and sides of a 2½- to 3-quart souffle dish.
Coat with biscotti crumbs, leaving any loose crumbs in bottom of dish.
2. To a bowl, add ricotta, yogurt, ½ 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 ¼ 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 <badams@...> on Apr 18, 1997