Light And Luscious Cheesecake Soufflé - cooking recipe

Ingredients

1/2 cup fat-free cottage cheese
3 -5 teaspoons Splenda sugar substitute
1/4 teaspoon vanilla extract or 1/4 teaspoon 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 1 tablespoon raspberry spreadable fruit
1 tablespoon water

Preparation

Preheat oven to 375 degrees.
Puree the cottage cheese until there are no lumps. Add Splenda to taste, egg yolk, vanilla and a dash of cinnamon.
In a separate bowl whip egg whites to soft peaks. Add a dash of cream of tartar to stabilize if needed.
Gently fold the egg whites into the cottage cheese mix.
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.).
Bake souffles for 28-30 minutes until golden brown on top.
Mix the fruit spread and water together. Add strawberries and mix.
Serve warm souffles with berries spooned on top.