Serves: 8
Total Calories: 238
1. Measure around the outside of a 1 1/2 -quart souffle dish and add 3 inches. Cut a piece of foil that length and fold in half lengthwise. Butter the inside of the dish and foil. Sprinkle dish with splenda and shake out excess. Wrap foil strip tightly around the dish so collar extends 2 to 3 inches above the rim. Fasten with tape set aside.
2. In a small saucepan, mix gelatin and water let stand for 1 minute. Stir in egg yolks, 1 cup of the splenda and salt. Stir over low heat for 5 minutes or until gelatin dissolves and mixture thickens slightly. Pour into a large bowl.
3. Grate lemon rind to make 2 tablespoons set aside. Squeeze lemons to make 1 cup juice. Stir lemon rind and juice into gelatin mixture. Chill until the consistency of unbeaten egg whites.
4. In a small mixer bowl at high speed, beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup splenda and continue beating until stiff but not dry. Gently fold into gelatin mixture. Fold in whipped cream until no white streaks remain. Spoon into prepared dish. Chill at least 2 hours or until firm.
5. To serve, remove collar. If desired, garnish with additional whipped cream and lemon slices
This Lemon Souffle recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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