Best 4 Lemon Vanilla Ricotta Souffle South Beach Phase Recipes

Indulge in a symphony of flavors with our delectable Lemon Vanilla Ricotta Souffle, a culinary masterpiece that combines the zest of lemon, the warmth of vanilla, and the creamy richness of ricotta cheese. This delightful dish is not only a treat for your taste buds but also a visual spectacle, rising majestically in the oven before gently collapsing into a cloud-like texture. Accompany this souffle with a trio of equally enticing recipes: a refreshing Lemon Vanilla Ricotta Mousse, a tangy Lemon Vanilla Ricotta Parfait, and a luscious Lemon Vanilla Ricotta Cheesecake. Each recipe offers a unique take on the classic flavor combination, ensuring an unforgettable culinary experience.

Let's cook with our recipes!

LEMON VANILLA RICOTTA SOUFFLE - SOUTH BEACH PHASE 1

Lemon Vanilla Ricotta Souffle - South Beach Phase 1 image

Make and share this Lemon Vanilla Ricotta Souffle - South Beach Phase 1 recipe from Food.com.

Provided by Apple Princess

Categories Dessert

Time 30m

Yield 4 souffles, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup part-skim ricotta cheese
2 large eggs, separated
3 tablespoons Splenda granular
2 teaspoons grated lemon zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 123.8, Fat 7.2, SaturatedFat 3.8, Cholesterol 112.1, Sodium 112.5, Carbohydrate 3.6, Fiber 0.1, Sugar 0.4, Protein 10.2

SOUTH BEACH DIET'S MOCHA RICOTTA CREME PHASE I

South Beach Diet's Mocha Ricotta Creme Phase I image

This is being posted per a request. Recipe is printed in the SBD book page 182. Also listed is a Lime Zest version, an Almond and a Vanilla version. We have only tried the Mocha as this is our first week on SBD. Hope you enjoy and it satisfies your choco craving.

Provided by Lan3736

Categories Dessert

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup part-skim ricotta cheese
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon vanilla extract
1 package sugar substitute
1 dash espresso powder
5 mini chocolate chips

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.

HERBED RICOTTA SOUFFLE

Herbed Ricotta Souffle image

The French classic goes fuss-free (and tres light), with fresh ricotta providing creaminess rather than traditional bechamel sauce.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 8

Ingredients

Unsalted butter, for dish
All-purpose flour, for dish
1 1/2 cups part-skim ricotta
4 large eggs, separated
1/2 teaspoons coarse salt
2 tablespoons freshly chopped basil
2 tablespoons freshly minced chives
Ground black pepper

Steps:

Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess. In a bowl, whisk ricotta, egg yolks, salt, and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form. Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined.
Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes.

Nutrition Facts : Calories 220 g, Cholesterol 245 g, Fat 14 g, Protein 17 g, SaturatedFat 7 g, Sodium 327 g

SUGAR FREE LEMON RICOTTA SOUFFLE (SOUTH BEACH DIET FRIENDLY)

Sugar Free Lemon Ricotta Souffle (South Beach Diet Friendly) image

Make and share this Sugar Free Lemon Ricotta Souffle (South Beach Diet Friendly) recipe from Food.com.

Provided by GoldsmithLissa

Categories Dessert

Time 25m

Yield 2 c, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup part-skim ricotta cheese
2 large eggs, separated
3 tablespoons Splenda granular, divided
2 teaspoons grated lemon zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 pinch salt

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.

Nutrition Facts : Calories 124.8, Fat 7.3, SaturatedFat 3.8, Cholesterol 124.8, Sodium 150.8, Carbohydrate 3.6, Fiber 0.1, Sugar 0.5, Protein 10.2

Tips:

Use fresh lemon zest and juice for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
Make sure the ricotta cheese is at room temperature before you start making the soufflé. This will help it mix smoothly with the other ingredients.
Don't overbeat the egg whites. Overbeaten egg whites will make the soufflé tough.
Bake the soufflé immediately after assembling it. The longer it sits, the more likely it is to collapse.
Serve the soufflé immediately. It will start to fall as soon as it comes out of the oven.

Conclusion:

This lemon-vanilla ricotta soufflé is a light and fluffy dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Serve it with fresh berries or a dollop of whipped cream for an extra special treat.