Lemon-Almond Soufflés

• Cooking spray
• 1/2 cup plus 2 tablespoons granulated sugar, divided
• 2 large egg yolks
• 3/4 cup low-fat buttermilk
• 1 tablespoon grated lemon rind
• 1/3 cup fresh lemon juice
• 2 tablespoons butter, melted
• 1.13 ounces all-purpose flour (about 1/4 cup)
• 6 large egg whites
• 1/2 teaspoon cream of tartar
• 1/4 cup sliced almonds, lightly toasted

1. Place a baking sheet in oven. Preheat oven to 425u0b0.
2. Lightly coat 6 (8-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons sugar, tilting dishes to coat sides completely.
3. Combine 1/4 cup 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 cup buttermilk and next 4 ingredients (through flour); beat at medium speed just until blended.
4. Combine egg whites and cream of tartar in a large bowl; let stand at room temperature 15 minutes. Using clean dry beaters, beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until medium peaks form.
5. Gently stir one-fourth of egg whites into lemon mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared ramekins. Sharply tap dishes 2 or 3 times on counter to level. Sprinkle evenly with almonds. Place dishes on preheated baking sheet; return baking sheet to 425u0b0 oven. Immediately reduce oven temperature to 350u0b0; bake souffles at 350u0b0 for 20 minutes or until puffy and lightly browned. Serve immediately.

cooking spray, sugar, egg yolks, lowfat buttermilk, lemon rind, lemon juice, butter, flour, egg whites, cream of tartar, almonds

Taken from www.myrecipes.com/recipe/lemon-almond-souffles (may not work)