Recipe - Ricotta Souffles With Raspberry Sauce

Dorothy Cross TMPJ72B
One fourth cup Sugar; divided
1 tablespoon Sugar; divided
1 One half cup Onfat ricotta cheese
2 tablespoon Allpurpose flour
One half teaspoon Grated lemon rind
One half teaspoon Vanilla extract
1 ds Ground cinnamon
1 Egg yolk
2 Egg whites
ds Salt
Vegetable cooking spray
Raspberry Sauce
(se seperate recipe)
2 teaspoon Powdered sugar

Position knife blade in food processor bowl; add One fourth 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 (6oz.) souffle cups coated with cooking spray. Place
souffle cups in a 13 x 9 x 2inch 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 2inchdeep slash through
center of each souffle; spoon 2 tablespoons Raspberry Sauce into each
souffle. Sprinkle each with One half 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 crimsoncolored 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini