Creamy Lemon-Vanilla Ricotta Soufflés

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
These beautifully puffed sweets are an elegant twist on our classic Phase 1 ricotta crème and are just as easy to make. Measure out the ingredients ahead of time, then prepare and bake the soufflés right before serving.


  • cooking spray
    to coat ramekins
  • 1 cup(s) cheese, ricotta, part-skim
  • 2 large egg(s)
  • 3 tablespoon sugar substitute
  • 2 teaspoon lemon
    grated zest
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt


  • 1

    Preheat the oven to 375°F. Lightly coat 4 (4-ounce) ramekins with cooking spray.

  • 2

    In a large bowl, whisk ricotta, egg yolks, 1 tablespoon of the sugar substitute, lemon zest, lemon extract, and vanilla until combined.

  • 3

    In another large bowl, with an electric mixer at high speed, beat egg whites and salt until soft peaks form, 2 to 3 minutes. Add remaining 2 tablespoons sugar substitute and continue beating until stiff peaks form. Gently fold a third of the egg whites into ricotta mixture until combined. Repeat with remaining egg whites.

  • 4

    Spoon ricotta mixture into prepared ramekins and bake until soufflés have risen and are set and lightly browned, about 15 minutes. Serve immediately.

Nutritional Information Amount Per Serving
  • Calories130
  • Total Fat7g
  • Saturated Fat4g
  • Sodium180mg
  • Carbohydrates5g
  • Dietary Fiber0g
  • Protein10g
  • Cholesterol-
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