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

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