Lemon Mixed Berry Souffle Pudding Low Calsugarfat Recipes

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LEMON PUDDING SOUFFLES



Lemon Pudding Souffles image

Gently fold whipped egg whites into a citrusy lemon custard for a light and impressive dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

1 stick (8 tablespoons) unsalted butter, plus more, for the ramekins
3/4 cup sugar, plus more, for the ramekins
1/2 cup freshly squeezed lemon juice (from about 4 lemons), plus 1 teaspoon finely grated lemon zest
4 large eggs, separated
2 tablespoons all-purpose flour
Pinch of salt
Pinch of cream of tartar, optional
Raspberry sorbet, optional

Steps:

  • Lightly brush four 8-ounce ramekins with butter, then dust each with sugar. (This can be done up to 2 hours ahead.)
  • Melt the butter in a heavy medium saucepan over medium-low heat, then cool to warm. Whisk in the sugar and lemon juice and zest until the sugar is dissolved. Whisk in the egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens and an instant-read thermometer registers 175 degrees F, about 10 minutes. Do not boil. Transfer the egg yolk mixture to a large bowl and whisk in the flour until smooth. Cool to room temperature, about 30 minutes.
  • Place an oven rack in the center of the oven; preheat the oven to 400 degrees F.
  • Put the egg whites, salt and cream of tartar if using in a large, clean nonreactive bowl. Beat the egg whites with an electric mixer until they hold soft peaks. Fold a quarter of the beaten egg whites into the egg yolk mixture to lighten. Gently fold in the remaining egg whites.
  • Divide the souffle mixture evenly among the prepared ramekins. Place the filled ramekins in a roasting pan. Carefully fill the pan with enough hot water to come halfway up the sides of the ramekins. Bake the souffles until golden brown on top, 12 to 14 minutes. Using tongs as an aid, carefully remove the hot souffles from the water to a plate.
  • If desired, make a small indentation in the center of each souffle and place a small scoop of raspberry sorbet in the indentations. Serve the souffles immediately.
  • Copyright 2010 Television Food Network, G.P. All rights reserved

LEMON SOUFFLES



Lemon Souffles image

These individual souffles are easier to make than you might think. To help them rise properly, use upward brush strokes to butter the dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 6

Number Of Ingredients 7

2 tablespoons unsalted butter, plus more, room temperature, for dishes
1/2 cup granulated sugar, plus more for dishes
8 large egg yolks plus 10 large egg whites, room temperature
2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons), plus 2 tablespoons finely grated lemon zest
1 cup whole milk
Garnish: confectioners' sugar

Steps:

  • Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.
  • Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.
  • Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.
  • Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.
  • Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.

LEMON PUDDING SOUFFLES



Lemon Pudding Souffles image

Found this in Taste of Home Magazine and it sounds wonderful. Tangy lemon flavor with creamy souffles, recommends dressing up each serving with lemon peel or other garnish. What a wonderful taste of lemon (I put in a little extra as I like it tart) and the cake soufle mixed with the lemony pudding. YUM!

Provided by Bonnie G 2

Categories     Dessert

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

1 egg, separated
1/3 cup sugar
1/3 cup milk
1 tablespoon butter, melted
1 tablespoon all-purpose flour
1 dash salt
2 tablespoons lemon juice
1/2 teaspoon lemon peel, grated

Steps:

  • In a small mixing bowl, beat egg yolk until slightly thickened.
  • Gradually add sugar, beating until thick and lemon-colored.
  • Beat in the milk, butter, flour and salt.
  • Ltir in lemon juice and peel.
  • In a small mixing bowl, beat egg white until stiff peaks form.
  • With a spatula, stir a fourth of the egg white into lemon mixture until no white streaks remain. Fold in remaining egg white until combined.
  • Divide between two ungreased 6 ounce ramekins or custard cups.
  • Place in an 8 inch square baking dish; add i inch of hot water to dish.
  • Bake at 350 F for 25-30 minutes or until tops are golden brown.
  • If desired, sprinkle with coarse sugar, and garnish with pansies and mint. Serve immediately.

Nutrition Facts : Calories 258.8, Fat 9.7, SaturatedFat 5.4, Cholesterol 114, Sodium 184.2, Carbohydrate 39.4, Fiber 0.2, Sugar 33.8, Protein 5

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