Lemon-cheese Souffle With Lemon-ginger Sauce

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 tablespoon confectioners' sugar
• 1 cup low fat cottage cheese
• 2 tablespoons sugar
• 2 egg yolks
• 1 teaspoon grated lemon rind
• 1/3 cup confectioners' sugar
• 5 egg whites
• 2 tablespoons lemon juice (fresh is best)
• 1 1/4 cups water
• 1/3 cup sugar
• 1/4 cup lemon juice (fresh is best)
• 1 tablespoon grated lemon rind
• 1/4 teaspoon ground ginger
• 1 1/2 tablespoons cornstarch
• 2 tablespoons cold water

Recipe

• 1 preheat the oven to 350 degrees. lightly coat a 6-cup souffle dish with nonstick cooking spray. sprinkle with the 1 tablespoon confectioner's sugar to coat the dish.
• 2 put the cottage cheese, sugar, egg yolks, and lemon rind in a blender. process 1 minute until well blended.
• 3 in a medium bowl, beat lemon juice and egg whites until soft peaks form. gradually beat in 1/3 cup confectioner's sugar until stiff glossy peaks form.
• 4 put 1 cup of the beaten egg whites in the blender with the cheese mixture. process until blended.
• 5 pour cheese mixture into bowl with egg whites and carefully fold in just until combined. pour into the prepared souffle dish.
• 6 place the souffle dish in a pan just big enough to hold it. fill the pan with hot water to come halfway up the side of the souffle dish. bake at 350 for 35 minutes.
• 7 while souffle is baking, make the sauce: combine 1 1/4 cups water, sugar, lemon juice, lemon rind, and ginger in a small saucepan. bring to boiling over medium heat.
• 8 dissolve cornstarch in 2 tablespoons water until blended. stir into lemon sauce mixture. boil 1 minute.