Thursday, June 19, 2014

Lemon-Almond Souffles



Serves 6 ( 6 points +)


  • 1/2 c. + 2 T. sugar, divided
  • 2 egg yolks
  • 3/4 c. low-fat buttermilk
  • 1 T. grated lemon rind
  • 1/3 c. fresh lemon juice
  • 2 T. butter, melted
  • 1/4 c. flour
  • 6 egg whites
  • 1/2 tsp. cream of tartar
  • 1/4 c. sliced almonds


Place a baking sheet in the oven. Preheat oven to 425.
Lightly coat 6 ( 8 oz.) ramekins with cooking spray; sprinkle evenly with 2 T. sugar, tilting dishes to coat sided completely.

Combine 1/4 c. sugar and egg yolks in a large bowl; beat with a mixer at high speed until thick and pale ( about 2 minutes). Add 3/4 c. buttermilk and next 4 ingredients ( through flour); beat at medium speed until just blended.

Combine egg whites and cream of tartar in a large bowl; let stand at room temperature 15 minutes. Beat with a mixer at high speed until soft peaks form. Gradually add remaining 1.4 c. sugar, 1 tablespoon at a time until medium peaks form.

Gently stir 1/4 of egg whites into lemon mixture; gently fold in remaining egg whites.
Gently spoon into ramekins. Sharply tap dishes 2-3 times on counter to level. Sprinkle evenly with almonds.

Place dishes on preheated baking sheet and return to oven. Immediately reduced oven temperature to 350. Bake for 20 minutes or until puffy and lightly browned. Serve immediately.

"Cooking Light"

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