South Beach Apple And Almond Souffle Recipes

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SOUTH BEACH APPLE AND ALMOND SOUFFLE



South Beach Apple and Almond Souffle image

Make and share this South Beach Apple and Almond Souffle recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 medium baking apple, peeled, cored, and cut into bite-size pieces
1/4 cup water
3 tablespoons sugar substitute
1/2 teaspoon almond extract
5 egg whites
1/4 cup sliced almonds, toasted (optional)

Steps:

  • In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes, or until the apples are tender. Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place a hot pad underneath the pot in the refrigerator.)
  • Preheat the oven to 425°F
  • In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 1/2-quart soufflé dish.
  • Bake for 15 minutes, or until the soufflé is puffed and browned. Sprinkle with the almonds before serving, if using. Serve warm.

Nutrition Facts : Calories 75.4, Fat 0.1, Sodium 69.4, Carbohydrate 13.7, Fiber 1.1, Sugar 11.4, Protein 4.8

LEMON VANILLA RICOTTA SOUFFLE - SOUTH BEACH PHASE 1



Lemon Vanilla Ricotta Souffle - South Beach Phase 1 image

Make and share this Lemon Vanilla Ricotta Souffle - South Beach Phase 1 recipe from Food.com.

Provided by Apple Princess

Categories     Dessert

Time 30m

Yield 4 souffles, 4 serving(s)

Number Of Ingredients 6

1 cup part-skim ricotta cheese
2 large eggs, separated
3 tablespoons Splenda granular
2 teaspoons grated lemon zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 123.8, Fat 7.2, SaturatedFat 3.8, Cholesterol 112.1, Sodium 112.5, Carbohydrate 3.6, Fiber 0.1, Sugar 0.4, Protein 10.2

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