Lemon Vanilla Ricotta Souffle South Beach Phase 1 Recipes

SOUTH BEACH DIET'S MOCHA RICOTTA CREME PHASE I

Steps:

• Mix together the ricotta, cocoa powder, vanilla extract and sugar substitute in a dessert bowl.
• Serve chilled with a dusting of espresso powder and sprinkle with the mini chocolate chips.

SUGAR FREE LEMON RICOTTA SOUFFLE (SOUTH BEACH DIET FRIENDLY)

Steps:

• Preheat oven to 375 degrees.
• Whisk together all ingredients except egg whites and half of sugar subtitute.
• Mix egg whites and half of sugar substitute until soft peaks form (approx 2 to 3 minutes).
• Gently fold egg whites, one-third at a time, into ricotta mixture just until combined.
• Spoon into ramekins.
• Bake until souffles have risen and are set and slightly browned (approx 15 minutes).
• Serve immediately.

TURKEY PARMESAN - SOUTH BEACH PHASE 1

Steps:

• Warm sauce in a small saucepan.
• Mix together pignoli, Italian seasoning and parmesan on a plate. Coat both sides of cutlet with mixture, pressing to adhere.
• Turn oven to a low broil.
• Heat oil in a nonstick pan and cook until cutlets approximately 4 minutes per side.
• Place cutlets in pan and top with sauce and mozzarella. Broil until cheese just melts.

LEMON VANILLA RICOTTA SOUFFLE - SOUTH BEACH PHASE 1

Steps:

• Preheat oven to 375°F.
• Lightly coat 4 (4 ounce) ramekins with cooking spray.
• In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
• In another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. Gradually add remaining 2 TBSP sugar substitute and continue to beat until stiff peaks form.
• Gently fold egg whites into ricotta mixture; just until combined.
• Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
• Serve immediately.