Lemon Vanilla Ricotta Souffle South Beach Phase 1
Indulge in the light, airy decadence of this Lemon Vanilla Ricotta Soufflé, a South Beach Phase 1 delight that proves low-carb dieting can still satisfy your sweet tooth. This easy-to-make dessert combines creamy part-skim ricotta cheese, a hint of pure vanilla, and the bright zest and juice of fresh lemons for a flavorful treat that feels indulgent but stays healthy. With a quick 10-minute prep and just 25 minutes in the oven, this soufflé is as convenient as it is elegant. Whipped egg whites ensure a delicate, fluffy texture, while the use of a sugar substitute keeps it perfectly South Beach-friendly. Serve warm from the oven for a guilt-free dessert that is light as a cloud yet rich in citrusy, vanilla-kissed flavor. Perfect for those following Phase 1 of the South Beach Diet or anyone craving a sophisticated, low-calorie treat!
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Recipe Information
Ingredients
- 1 cup Part-skim ricotta cheese
- 2 large Eggs
- 2 tablespoons Granulated sugar substitute (e.g., Stevia or Splenda)
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Freshly grated lemon zest
- 1 tablespoon Freshly squeezed lemon juice
- 1 pinch Salt
- 1 as needed Cooking spray
Instructions
Preheat the oven to 375°F (190°C) and position a rack in the center of the oven.
Lightly spray two 8-ounce ramekins with cooking spray and set them aside.
In a medium mixing bowl, combine the ricotta cheese, sugar substitute, vanilla extract, lemon zest, and lemon juice. Mix well until smooth and fully combined.
Separate the egg yolks from the whites. Add the egg yolks to the ricotta mixture and mix until well incorporated.
In a separate clean and dry mixing bowl, use an electric mixer to beat the egg whites and a pinch of salt until stiff peaks form. This may take about 3-5 minutes.
Gently fold the beaten egg whites into the ricotta mixture, being careful not to deflate the airiness. Fold until just combined.
Divide the soufflé mixture evenly between the prepared ramekins, filling each about three-quarters full.
Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed and lightly golden on top.
Remove from the oven and serve immediately while still warm and fluffy.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 6.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 659 mg | 51% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
