Lemon Mixed Berry Souffle Pudding Low Calsugarfat Recipes

LEMON SOUFFLES

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 PUDDING SOUFFLES

Steps:

• In a small bowl, beat egg yolk until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the milk, butter, flour and salt. Stir in lemon juice and zest., In a small bowl, beat egg white until stiff peaks form. With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined. , Divide between 2 ungreased 6-oz. ramekins or custard cups. Place in an 8-in. square baking dish; add 1 in. of hot water to dish. , Bake at 350° for 25-30 minutes or until tops are golden brown. If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.

LUSCIOUS LEMON PUDDING WITH SUMMER BERRIES

Steps:

• Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl.
• Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below. Halve and squeeze the juice from the lemons - you need 100ml, so make up with a splash of water or more juice.
• Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the butter, sugar and zest in a food processor until creamy. Add the juice, whizz again; then, with the motor still running, tip in the yolks, flour and milk to form a smooth batter.
• Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don't knock out all the air from the whites. Don't worry if it looks a bit lumpy.
• Pour the mixture into the buttered dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie). Ask an adult to help you with this bit. Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.
• While the pudding is baking, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put in a bowl with the blueberries, then spoon over the cordial or sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries.

LEMON SOUFFLE PUDDING

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Using the teaspoon of butter, butter six 2-ounce baking cups or one 12-ounce (8 x 10-inch) oval baking dish. Place the cups or dish in a roasting pan. Bring a tea kettle or medium pot of water to a boil.
• Meanwhile, in a large bowl, beat the egg whites until stiff. In another clean bowl, beat the egg yolks until frothy and light in color, 3 to 4 minutes. Slowly add the sugar to the yolks while still beating. Mix in the lemon zest and juice.
• Gently fold the egg whites into the egg yolk-lemon mixture. Pour the batter into each souffle cup (filling each three-quarters full) or the baking dish. Put the roasting pan on the oven rack with the oven door open. Carefully and quickly pour the boiling water into the roasting pan to come halfway up the sides of the baking cups or dish. Slide the pan into the oven and bake for 20 to 25 minutes. Don't overcook.
• Remove the pan from the oven. Set the cups or dish on a wire rack to cool. To serve, set the cups on serving plates or scoop from the baking dish into individual dishes. Dust with confectioners' sugar, then top with a dollop of whipped cream.

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 and combine the 2 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.

LEMON AND RASPBERRY SOUFFLE

Steps:

• Whisk together the eggs and yolks. Boil milk and sugar. In a small bowl stir together flour and cornstarch. Add 2/3 of the flour mixture to the egg mixture. Temper the eggs with 1/4 of the hot milk then return the milk to the heat. Add the rest of the flour mixture to the egg mixture and whisk well. Add another 1/4 of the hot milk and whisk well. Reboil the remaining milk and whisk into the egg/flour mixture to thicken and self-cook. It will thicken on its own. Whisk in the butter chunks until melted. Press plastic wrap against the surface and refrigerate. The base will keep for 3 days.
• Heavily butter 6 individual 4-ounce ramekins or 1 large souffle dish and coat with sugar all around the inside. Whisk together the base with the lemon juice and rind. Whip the egg whites with the cream of tartar until soft peaks. Add the sugar and continue whisking until stiff and glossy, about 30 seconds. Whisk a small amount of the whites into the base to lighten it. Fold in the remaining whites. Spoon the mixture into ramekins, filling half way. Put 1/2 teaspoon of berry coulis and 2 raspberries onto the surface of the mixture, and then top with more souffle mix. Tap the ramekins down on the counter, level the tops with a spatula, and ring the rim with your thumb to create a moat. Chill, if necessary, up to 30 minutes. Bake in a preheated 425 degree F oven, in a water bath, until firm to the touch and risen, about 11 minutes for individual souffles. Bake for 20 to 25 minutes if making a large souffle.

LEMON PUDDING SOUFFLES

Steps:

• In a small mixing bowl, beat egg yolk until slightly thickened.
• Gradually add sugar, beating until thick and lemon-colored.
• Beat in the milk, butter, flour and salt.
• Ltir in lemon juice and peel.
• In a small mixing bowl, beat egg white until stiff peaks form.
• With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
• Divide between two ungreased 6 ounce ramekins or custard cups.
• Place in an 8 inch square baking dish; add i inch of hot water to dish.
• Bake at 350 F for 25-30 minutes or until tops are golden brown.
• If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.

RASPBERRY-LEMON SOUFFLES

Steps:

• Preheat oven to 400°F. Spray six 3/4-cup soufflé dishes or custard cups with oil spray. Place dishes on baking sheet. Puree raspberries with juices in processor. Strain puree into heavy medium saucepan, pressing to extract as much liquid as possible. Add 4 tablespoons sugar, jam and cornstarch to saucepan. Whisk over medium heat until mixture boils and thickens, about 2 minutes. Add lemon peel and vanilla. Transfer to large bowl. Cool, whisking occasionally.
• Using electric mixer, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry. Fold 1/3 of whites into raspberry mixture; fold in remaining whites. Divide mixture among prepared dishes. Bake soufflés until puffed and golden, about 16 minutes. Sprinkle with powdered sugar and serve.