4 egg whites
1/2 teaspoon cream of tartar
1/2 cup whole milk ricotta cheese
2 tablespoons Da Vinci sugar free syrup, vanilla flavor
1/4 cup granular Splenda or equivalent liquid Splenda
In a medium metal bowl, beat the egg whites and cream of tartar on high speed until stiff. In a small bowl, whisk together the ricotta cheese, syrup and Splenda. Gently fold the cheese mixture into the egg whites trying not to deflate them. Spray four 6-ounce custard cups with cooking spray. Fill the cups with the batter. They will be full. Place them on a baking sheet and bake at 350º for about 25 minutes or until golden brown on top. Cool completely before serving. To serve, carefully run around the side of each souffle with a thin sharp knife and then lift out with a rubber spatula.
Makes 4 servings
Do not freeze
With granular Splenda:
Per Serving: 77 Calories; 4g Fat; 7g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Serving: 71 Calories; 4g Fat; 7g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs
The flavor and texture are reminiscent of angel food cake except that the bottoms are little more like custard. They make a nice light dessert.