You are here

Lemon Souffle

Diet.Chef's picture
  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)

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


Rate It

Your rating: None
Average: 4.3 (11 votes)