Sunlight Cafe: Lemon Cloud

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* Exported from MasterCook Mac *

 

Lemon Cloud

 

Recipe By : Mollie Katzen, Sunlight Cafe

Serving Size : 6 Preparation Time :0:00

Categories : desserts Sunlight Cafe

breakfast and brunch

 

Amount Measure Ingredient -- Preparation Method

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4 whole large eggs

1 egg white

a little butter

a little sugar -- for the baking dish

1/2 cup sugar -- (1/2 to 2/3)

1/3 cup unbleached white flour

1 tablespoon grated lemon zest

1/4 teaspoon salt

1 cup lowfat yogurt

1/3 cup fresh lemon juice

 

The next time you make a special dinner, surprise your family and

friends with this tart, lowfat dessert souffle. If you put it in the

oven as you sit down to dinner, it will be ready in all its puffy

splendor just at the right time.

 

(As with all souffles, Lemon Cloud collapses soon after it is baked, so

if you want puffy splendor, serve it immediately. On the other hand, if

you don't care about puffy splendor, serve this within an hour or two

of baking and it will taste just as wonderful.)

 

Add the smaller amount of sugar if you like your desserts really tart.

Separate the eggs ahead of time, so they can come to room temperature.

 

Makes 4 to 6 servings

Preparation time: 45 to 50 minutes (15 minutes of work)

 

Separate the eggs, placing the yolks and whites in two separate

medium-sized bowls. Cover both bowls and let the eggs come to room

temperature.

 

Preheat the oven to 350 degrees F Lightly butter the bottom and sides

of a 9 inch (8 cup) souffle dish and dust it with sugar.

 

Add 1/2 to 1/3 cup sugar, the flour, lemon zest and salt to the yolks

and whisk for about 2 minutes, until creamy and smooth. Pour in the

yogurt and lemon juice and whisk for a minute longer, or until uniform.

Set aside.

 

Beat the egg whites at high speed with an electric mixer until they

form soft peaks. Sprinkle in the remaining 1/3 cup sugar and continue

to beat the egg whites until they form stiff peaks.

 

Fold about half the egg whites into the lemon mixture, using a rubber

spatula and a gentle turning motion to bring the lemon mixture up from

the bottom of the bowl. (It doesn't need to be uniform). Fold in the

remaining egg whites.

 

Pour the batter into the prepared baking dish and bake on the center

rack of the oven for 30 to 35 minutes, or until puffy on top, and just

a little bit wobbly in the middle.

 

Remove from the oven, and serve immediately.

 

Source: Mollie Katzen, Sunlight Cafe

Copyright 2002 Mollie Katzen

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 144 Calories; 4g Fat (24%

calories from fat); 7g Protein; 21g Carbohydrate; 146mg Cholesterol;

167mg Sodium

Food Exchanges: 1/2 Lean Meat; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates

 

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