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Diabetic Friendly Lemon Soufflé
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Thom Hackett
Original
Recipe from Cheri Sicard
Diabetic Dining on Fabulous Foods
Servings: 4
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This diabetic friendly recipe was given to us
by Marilyn Helton, author of our Diabetic Dining on Fabulous Foods column.
Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary
death sentence." And she's got the recipes to prove it. Garnish with a
dollop of light non-dairy whipped topping. Marilyn originally got the
recipe from Vegetarian Cooking For Healthy Living, by Mary Ter Meer, BS, and
Jamie Gates Galena, MS, RD, LD, published by Appletree Press, Inc. By
using the fat-free spread, an egg substitute and eliminating the pie crust, the
fat has been reduced to a trace.
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Ingredients
3 tablespoons Fleischmann's®
fat-free, squeezable spread
⅔
cup sugar
½ cup nonfat, cholesterol-free egg substitute, plus 1 tablespoon
6 tablespoons fresh lemon juice
lemon zest, of 2 small lemons
4 tablespoons flour
1½ cups skim milk
3 egg whites, stiffly beaten |
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Cooking Method
Preheat oven
to 325º F.
In large bowl, cream the sugar with the fat-free spread.
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Add egg
substitute, lemon juice, lemon zest and flour.
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Beat well.
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Add milk, mixing well.
In separate bowl, beat egg whites into stiff
peaks and carefully fold into the lemon mixture.
Bake about 45 minutes,
or until golden brown. |
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