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Lemon Souffle

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By Marilyn Helton

Posted July 23rd, 2007

This article is reprinted with permission from Vegetarian Cooking for Healthy Living : An Ultra Low-Fat Nutrition Guide for Living Well, by Mary Ter-Meer, (1997, Appletree Press (MN))

Vegetarian Cooking for Healthy Living : An Ultra Low-Fat Nutrition Guide for Living Well

Servings:	6
Author Notes:	This light refreshing souffle has just a trace of fat and only 157 little calories, but no one will ever guess.
Ingredients:	3 tablespoons Fleischmann's® fat-free, squeezable spread 2/3 cup sugar 1/2 cup plus 1 tablespoon nonfat, cholesterol-free egg substitute 6 tablespoons fresh lemon juice zest of 2 small lemons 4 tablespoons flour 1 1/2 cup skim milk 3 egg whites, stiffly beaten fresh raspberries for garnish
Instructions:	Preheat oven to 325°F. In large bowl, cream the sugar with the fat-free spread. Add egg substitute, 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 mixture 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 Diabetic Exchanges: 1 Skim Milk 1 Fruit