Lemon Vanilla Ricotta Souffle - South Beach Phase 1 - cooking recipe

Ingredients
    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
Preparation
    Preheat oven to 375\u00b0F.
    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.

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