Lemon Cheesecake Souffle Recipe

Name: Lemon Cheesecake Souffle Recipe
Total time: 75 min
Ingredients: 9 vanilla wafer cookies, crushed; 15 ounces part-skim ricotta cheese; 8 ounces lemon low fat yogurt; 1/3 cup sugar; 1/4 cup fresh lemon juice; 3 tablespoons all-purpose flour; 1 egg yolk; 2 teaspoons grated lemon zest; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 5 large egg whites; 1/8 teaspoon cream of tartar; 1/4 cup sugar; 2 cups sliced strawberries, fresh blueberries (or a combination) or 2 cups fresh raspberries (or a combination)

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A volumetrics Weight Control Plan recipe.You could substitute a graham cracker for the cookies.

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Souffle dish
Hand mixer
Butcher's twine
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Serving bowl
Measuring cup
Spoon
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Ingredients

9 vanilla wafer cookies, crushed
15 ounces part-skim ricotta cheese
8 ounces lemon low fat yogurt
1/3 cup sugar
1/4 cup fresh lemon juice
3 tablespoons all-purpose flour
1 egg yolk
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon salt
5 large egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar
2 cups sliced strawberries, fresh blueberries (or a combination) or 2 cups fresh raspberries (or a combination)