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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 2 servings The following items or measurements are not included below: 3 teaspoons Splenda sugar substitute strawberry all-fruit spread |
||
| Calories 89 | ||
| Calories from Fat 25 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 108mg | 36% | |
| Sodium 67mg | 2% | |
| Potassium 140mg | 4% | |
| Total Carbohydrate 3.9g | 1% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 2.7g | ||
| Protein 11.4g | 22% | |
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Light and Luscious Cheesecake Soufflé
By: justcallmetoni
May 31, 2005
The Strawberry Swap of 2005 inspired me to create my own recipe using these wonderful berries. This light and airy dessert is sinless, delicious and satisfying. For those on Weight Watchers the souffle is Core plus a half point for the fruit spread (you can always omit). For Flexers, it's 2 points total.
SERVES 2
Ingredients
- 1/2 cup fat-free cottage cheese
- 3-5 teaspoons Splenda sugar substitute
- 1/4 teaspoon vanilla extract or almond extract
- 1 dash cinnamon
- 1 egg, separated
- 1 egg white
- 1 dash cream of tartar
- 6 strawberries, sliced
- 1 tablespoon strawberry all-fruit spread or raspberry spreadable fruit
- 1 tablespoon water
Directions
1
Preheat oven to 375 degrees.2
Puree the cottage cheese until there are no lumps. Add Splenda to taste, egg yolk, vanilla and a dash of cinnamon.3
In a separate bowl whip egg whites to soft peaks. Add a dash of cream of tartar to stabilize if needed.4
Gently fold the egg whites into the cottage cheese mix.5
Pour into 2 ramekins until it just below the lip to allow for rising. Place ramekins into a larger baking pan and fill with boiling water until the water comes two-thirds up the sides of the ramekins. (I use a loaf pan.).6
Bake souffles for 28-30 minutes until golden brown on top.7
Mix the fruit spread and water together. Add strawberries and mix.8
Serve warm souffles with berries spooned on top.
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Browse similar recipes by category
- Course > Desserts > Cheesecakes
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit > Berries > Strawberries
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Equipment > Small Appliance > Mixer
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: djafishfria
On Mar 15, 2009
Great, easy recipe. I used mixed merry yogurt instead of cottage cheese, and added good flavor.
From: Chef Kate
On May 1, 2008
Super! I used homemade low fat ricotta (pureed to make it smoother), real sugar, pureed and strained fresh strawberries along with the sliced ones, and opted for the almond extract. These looked beautiful, and we all thought the taste and the texture were terrific. Thanks for anothr great recipe, Toni!
From: ladypit
On Jun 1, 2005
This is the third of Toni's recipes that I have made in the last 2 days and they have all been worth it! This was a lovely light dessert. I detest the taste of cottage cheese but buy it for recipes just like this one and it was perfect. I was a little worried that there would be a splenda aftertaste but there was none that I could detect. Used the almond extract which I think was a good choice. Also, my ramekins must be smaller then yours because this made 3 for me. I left out the fruit spread and just put some sliced berries over top. Very nice dessert and quite easy with a really fancy presentation! Thanks Toni!
From: PaulaG
On Apr 3, 2008
Truly outstanding! This was cooked in two 1 cup ramekins. The cottage cheese mixture was prepared in the Vita-Mix and then folded into the egg whites. The souffle rose beautifully and was so delicious. Hard to believe that it is low in fat and low in sugar. Something I will make again.
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