Italian

Lemon Ricotta Souffle is for Dessert.

Lemon Ricotta Souffle takes 10 minutes to prepare.

Lemon Ricotta Souffle takes 25 minutes to cook.

Lemon Ricotta Souffle makes 2 servings.

The ingredients for Lemon Ricotta Souffle are:

1 cup ricotta
2 eggs, separated
2 T lemon juice (or juice and rind of one lemon)
1 T Splenda
2 T erythritol
1 t vanilla extract
dash of salt

Here is how you make Lemon Ricotta Souffle:

Preheat oven to 350 degrees F.1. Separate the eggs, and beat the whites until soft peaks form.2. Combine the egg yolks and the rest of the ingredients. Taste to see if it's lemony enough, as some lemons are "dryer" and have less juice (average is about 3 tablespoons of juice for a medium lemon). You can add half a teaspoon of lemon extract, or more lemon juice to taste.3. Fold egg whites into the mixture and spread in a well-buttered pie pan.Bake until barely set in the middle (a toothpick will come out clean or almost so) about 25 minutes. Chill completely before serving; about 90 minutes.Serve plain, or with a berry topping such as strawberry topping or berry syrup. Sugar-Free Lemon Curd also makes a good topping.Number of Servings: 2Recipe submitted by SparkPeople user JEZWYN.

The nutritional information for Lemon Ricotta Souffle is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 302.2

• Total Fat: 21.0 g
• Cholesterol: 275.2 mg
• Sodium: 166.8 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 0.1 g
• Protein: 20.2 g

Lemon Ricotta Souffle is Italian cuisine.

The dietary needs meet for Lemon Ricotta Souffle is Low Carb