EASY LEMON SOUFFLES (DIABETIC FRIENDLY)
Light, fluffy lemon souffles that are low in calories, fat and carbs. Exchanges: 0.5 starch, 1 carb, 1 lean meat. Found this in the Spring 2013 Diabetic Living magazine. "The measure of achievement is doing something that you appreciate. I think of my souffle. I did that at least 28 times before I finally conquered it." --Julia Child
Provided by Crafty Lady 13
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Lightly coat six 8-ounce souffle dishes with nonstick cooking spray; place dishes on a baking sheet. Chill dishes.
- In a small saucepan stir together sugar, flour and 1/8 tsp salt. Whisk in milk and lemon juice. Cook and stir over medium-low heat 8 to 10 minutes or until thickened and bubbly. Stir in peel. Remove from heat.
- In a large bowl beat egg yolks with an electric mixer on medium to high speed 3 to 5 minutes or until thick and lemon color. Stir milk mixture into yolks to combine.
- Thoroughly wash beaters. In another large bowl beat egg whites with an electric mixer on medium to high speed until foamy. Add cream of tartar. Beat on high speed until stiff peaks form (tips stand straight).
- Gently fold egg whites into milk mixture. Divide batter among prepared dishes. Bake 20 minutes or until a knife inserted near centers comes out clean. If desired, sift powdered sugar over souffles. Serve immediately.
Nutrition Facts : Calories 105.8, Fat 2.9, SaturatedFat 1, Cholesterol 111.2, Sodium 120, Carbohydrate 13.2, Fiber 0.3, Sugar 6.1, Protein 6.9
LEMON SOUFFLE
Steps:
- Preheat oven to 350 degrees F.
- In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest.
- In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures.
- Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown.
LITTLE LEMON SOUFFLES
If you're lucky enough to find them, sweet, fragrant Meyer lemons will make this airy concoction a little more special.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.
- Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet.
- Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside.
- Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat.
- Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims.
- Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.
LEMON SOUFFLES
These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
- Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
- Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
- Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
- Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.
LEMON SOUFFLES
Make and share this Lemon Souffles recipe from Food.com.
Provided by nathalie.abair
Categories Dessert
Time 59m
Yield 2 4, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
- Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
- Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
- In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, lemon zest and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
- In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
- Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
- Bake for approximately 14 to 16 minutes, until the tops are golden and have risen about 1 inch above the shell.
- Serve immediately, garnished with confectioners' sugar and the reserved lemon tops.
Nutrition Facts : Calories 106.4, Fat 2, SaturatedFat 0.6, Cholesterol 69.8, Sodium 28.5, Carbohydrate 21.9, Fiber 2.4, Sugar 14.7, Protein 3.5
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EASY LEMON SOUFFLE - FROM SOMEWHAT SIMPLE
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4.8/5 (16)Total Time 30 minsCategory DessertCalories 97 per serving
- Preheat the oven to 350F/180C and spray four 6oz ramekins with cooking spray. Place into a 13x9 inch pan.
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- Add the milk to the egg yolks and whisk until smooth. Gradually pour the milk mixture into the lemon/flour mixture, whisking as you go, until you have a smooth, well combined mixture. Leave to one side.
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