Lemon Vanilla Ricotta Souffle South Beach Phase 1 Recipes

LEMON-RICOTTA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat ricotta, sugar, egg, vanilla, and lemon zest in a large bowl with an electric mixer. Gradually beat in flour and baking powder; mix until well combined.
• Use a small 1 1/2-tablespoon cookie scoop to scoop up dough and form into a ball with floured hands. Roll the ball of dough into a rope, approximately 7 inches long, on a very lightly floured surface. Shape the rope into a ribbon and place on a baking sheet. Repeat with the remaining dough, arranging 9 cookies per baking sheet. Sprinkle cookies with powdered sugar.
• Bake in the preheated oven until lightly browned, 15 to 16 minutes. Transfer cookies to wire racks and cool completely.

SUGAR FREE LEMON RICOTTA SOUFFLE (SOUTH BEACH DIET FRIENDLY)

Steps:

• Preheat oven to 375 degrees.
• Whisk together all ingredients except egg whites and half of sugar subtitute.
• Mix egg whites and half of sugar substitute until soft peaks form (approx 2 to 3 minutes).
• Gently fold egg whites, one-third at a time, into ricotta mixture just until combined.
• Spoon into ramekins.
• Bake until souffles have risen and are set and slightly browned (approx 15 minutes).
• Serve immediately.

LEMON VANILLA RICOTTA SOUFFLE - SOUTH BEACH PHASE 1

Steps:

• Preheat oven to 375°F.
• Lightly coat 4 (4 ounce) ramekins with cooking spray.
• In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
• In another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. Gradually add remaining 2 TBSP sugar substitute and continue to beat until stiff peaks form.
• Gently fold egg whites into ricotta mixture; just until combined.
• Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
• Serve immediately.

TOAST-LESS FRENCH TOAST - SOUTH BEACH PHASE 1

Steps:

• Warm a small frying pan over medium heat with 1 TBS of butter or spread. If using unsalted spread, I recommend adding the tiniest bit of sea salt - it gives the outside a nice complimenting flavor.
• Combine egg, clove, nutmeg, cinnamon, and vanilla extract in a bowl - use a fork to whip together.
• Once butter or spread starts to bubble, pour in the egg mixture.
• Once the egg is mostly cooked on the bottom, use your chef skills to flip it out of the pan and over (one large pancake shape is the ultimate goal). If you aren't a chef (and I'm not either) do your best to get it over in one piece.
• Once firm, it is done.

SOUTH BEACH DIET'S MOCHA RICOTTA CREME PHASE I

Steps:

• Mix together the ricotta, cocoa powder, vanilla extract and sugar substitute in a dessert bowl.
• Serve chilled with a dusting of espresso powder and sprinkle with the mini chocolate chips.