Diabetic Friendly Lemon Soufflé

Cheri Sicard
Diabetic Dining on Fabulous Foods

Servings: 4

 

Diabetic Friendly Lemon Soufflé

 

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.

 

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

Preheat oven to 325º F.


In large bowl, cream the sugar with the fat-free spread. 

  1. Add egg substitute, lemon juice, lemon zest and flour. 

  2. Beat well. 

  3. Add milk, mixing well.

In separate bowl, beat egg whites into stiff peaks and carefully fold into the lemon mixture.

  • Pour mixture into 6 individual 1½ cup ramekins and place in a 9x13-inch pan with about 1-inch hot water (a Bain Marie). 

Bake about 45 minutes, or until golden brown.