Strawberry Cheesecake Souffle
This recipe turned out to be even lighter than I had planned. I was testing for two servings and it yielded four! Anyhow, I was surprised by the flavors and texture - it tastes a lot like a Tres Leches, but with none of the butter, flour, or condensed milk. It's light, airy and very delish... enjoy!
Ready in: 30 minutes
2 egg whites
3/4 cup part-skim ricotta
2 tablespoons agave
1 teaspoon vanilla extract
1 teaspoon lime zest
1/2 cup strawberries, finely chopped
1. Preheat the oven to 400 degrees.
2. Beat the egg whites with a mixer for a couple of minutes until stiff peaks form.
3. In a large bowl, whisk together the egg yolk, ricotta, agave, vanilla extract and lime zest until smooth. Stir in the strawberries.
4. Use a rubber spatula to gently fold the egg whites into the ricotta until just combined. Spoon into four ramekins evenly. Place the ramekin in a large baking dish, then add an inch or two of warm water to the baking dish - this is called a Maria Bath, and will help cook the souffles evenly and keep them moist.
5. Bake in the middle of the oven until puffed and crusted on top but still jiggly in the center, about 20-22 minutes. Serve.