Lemon Souffle

• 2 large eggs, separated
• 14 cup lemon juice
• 2 tablespoons lemon zest
• 6 teaspoons artificial sweetener (6 packets Splenda or Sweet N Low)
• 12 ounces fat-free evaporated milk

1. Preheat oven to 350.
2. Beat egg whites until stiff.
3. In a separate bowl, mix all other ingredients together and gently fold in egg whites.
4. Pour into a 2-quart casserole or souffle dish and place dish in a baking pan.
5. Pour hot water into baking pan until it reaches halfway up sides of souffle dish.
6. Bake for 35 minutes.

eggs, lemon juice, lemon zest, packets, milk

Taken from www.food.com/recipe/lemon-souffle-329574 (may not work)