Light and Luscious Cheesecake Soufflé
"The Strawberry Swap of 2005 inspired me to create my own recipe using these wonderful berries. This light and airy dessert is sinless, delicious and satisfying. For those on Weight Watchers the souffle is Core plus a half point for the fruit spread (you can always omit). For Flexers, it's 2 points total."
photo by PaulaG
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 1⁄2 cup fat-free cottage cheese
- 3 -5 teaspoons Splenda sugar substitute
- 1⁄4 teaspoon vanilla extract or 1/4 teaspoon almond extract
- 1 dash cinnamon
- 1 egg, separated
- 1 egg white
- 1 dash cream of tartar
- 6 strawberries, sliced
- 1 tablespoon strawberry all-fruit spread or 1 tablespoon raspberry spreadable fruit
- 1 tablespoon water
directions
- Preheat oven to 375 degrees.
- Puree the cottage cheese until there are no lumps. Add Splenda to taste, egg yolk, vanilla and a dash of cinnamon.
- In a separate bowl whip egg whites to soft peaks. Add a dash of cream of tartar to stabilize if needed.
- Gently fold the egg whites into the cottage cheese mix.
- Pour into 2 ramekins until it just below the lip to allow for rising. Place ramekins into a larger baking pan and fill with boiling water until the water comes two-thirds up the sides of the ramekins. (I use a loaf pan.).
- Bake souffles for 28-30 minutes until golden brown on top.
- Mix the fruit spread and water together. Add strawberries and mix.
- Serve warm souffles with berries spooned on top.
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Reviews
-
Every year, I make my hubs creme brulee for Valentine's Day. Unfortunately, due to doctor's orders, that extra-cholesteroly goodness was out of the question this year. I opted to make this instead and it hit many of the same buttons as creme brulee: sweet, smooth inside with a top that gives a bit of resistance. I made the actual souffle per the recipe, except for using regular cane sugar, and used vanilla extract. I also topped it with homemade lemon curd and a few sliced strawberries. They baked 28 minutes and, once I pulled them from the oven, I let them sit in the water bath for another 10. This recipe was much easier to make than I'd thought souffle would be, and the end result was very tasty. I dropped a star because: 1) I could've at least doubled the vanilla. I couldn't taste it at all. It'd also up the "faux brulee" quotient. 2) I also didn't get any "cheesecake" vibe from this, either in taste or texture, and I got a definite "EGG". I have to wonder how this would work out with whipped, slightly thinned light cream cheese? Cheesecake flavored yogurt? Mmmm... Overall, this is a GREAT recipe that will just require minor tweaking to satisfy my palette. The hubs gave it 5 stars, however. -
Great, easy recipe. I used mixed merry yogurt instead of cottage cheese, and added good flavor. -
Super! I used homemade low fat ricotta (pureed to make it smoother), real sugar, pureed and strained fresh strawberries along with the sliced ones, and opted for the almond extract. These looked beautiful, and we all thought the taste and the texture were terrific. Thanks for anothr great recipe, Toni! -
Truly outstanding! This was cooked in two 1 cup ramekins. The cottage cheese mixture was prepared in the Vita-Mix and then folded into the egg whites. The souffle rose beautifully and was so delicious. Hard to believe that it is low in fat and low in sugar. Something I will make again. -
This is OK for two points, but it tasted really eggy to me. I may play around with it - a higher cottage cheese to egg ratio might improve it. It could also taste more cheesecakey w/ some lemon juice. I wish I had followed the other reviewer and reduced the temp a bit. The top was very brown before the bottom was fully cooked.
see 5 more reviews
Tweaks
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Great, easy recipe. I used mixed merry yogurt instead of cottage cheese, and added good flavor.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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