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Lemon Souffle

Diet.Chef's picture
Ingredients
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Lemon juice 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Egg yolks 2
  Sugar 2 Tablespoon
  Skim milk 1 Cup (16 tbs)
  Egg whites 2
  Dessert topping mix 1 1⁄2 Ounce (1 Envelope)
Directions

In small saucepan soften unflavored gelatin in lemon juice and water; heat just till gelatin is dissolved.
Remove from heat.
In small mixer bowl beat egg yolks on high speed of electric mixer; gradually add sugar, beating about 5 minutes or till thick and lemon-colored.
Gradually beat in hot gelatin mixture; beat in milk.
Cool till mixture is partially set (consistency of unbeaten egg whites).
Wash beaters thoroughly.
Beat egg whites just till stiff peaks form (tips stand straight]; do not overbeat.
Fold in gelatin mixture.
Prepare dessert topping mix according to package directions, except use skim milk.
Fold 1/4 cup of the prepared topping into gelatin mixture (refrigerate remaining topping for another use).
Pour gelatin mixture into a 3-cup souffle dish with foil collar.
Refrigerate at least 3 hours or till set.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 414 Calories from Fat 102

% Daily Value*

Total Fat 11 g17.4%

Saturated Fat 5.3 g26.4%

Trans Fat 0 g

Cholesterol 374.8 mg124.9%

Sodium 275.5 mg11.5%

Total Carbohydrates 50 g16.7%

Dietary Fiber 0.24 g0.98%

Sugars 45.2 g

Protein 32 g64.1%

Vitamin A 9.2% Vitamin C 50.6%

Calcium 34.1% Iron 6.4%

*Based on a 2000 Calorie diet

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Lemon Souffle Recipe