Diabetic Friendly Lemon Souffles

3 T Fleischmann's(r) fat-free, squeezable spread 2/3 C sugar 1/2 C plus 1 T nonfat, cholesterol-free egg substitute 6 T fresh lemon juice zest of 2 small lemons 4 T flour 1-1/2 C skim milk 3 egg whites, stiffly beaten fresh raspberries for garnish

Makes 6 Servings Preheat oven to 325º F. In large bowl, cream the sugar with the fat-free spread. Add egg sutstitute, lemon juice, lemon zest and flour. Beat well. Add milk, mixing well. In separate bowl, beat egg whites into stiff peaks and carefully fold into the lemon mixture. Pour mxture into 6 individual 1-1/2 cup ramekins and place in a 9x13-inch pan with about 1-inch hot water (a Bain Marie). Bake about 45 minutes, or until golden brown. Top each serving with 2-3 tablespoons of fresh raspberries and serve immediately. Per Serving: 157 Cal Trace Fat 33g Carb 7g Protein 1mg Cholesterol 160mg Sodium Exchanges: 1 Skim Milk 1 Fruit