Lemon Vanilla Ricotta Souffle - South Beach Phase 1

• 1 cup part-skim ricotta cheese
• 2 large eggs, separated
• 3 tablespoons Splenda granular
• 2 teaspoons grated lemon zest
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract

1. Preheat oven to 375u0b0F.
2. Lightly coat 4 (4 ounce) ramekins with cooking spray.
3. In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
4. In another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. Gradually add remaining 2 TBSP sugar substitute and continue to beat until stiff peaks form.
5. Gently fold egg whites into ricotta mixture; just until combined.
6. Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
7. Serve immediately.

ricotta cheese, eggs, splenda, lemon zest, lemon extract, vanilla extract

Taken from www.food.com/recipe/lemon-vanilla-ricotta-souffle-south-beach-phase-1-329576 (may not work)