Cheesecake Soufflés with raspberry sauce
These guilt-free Cheesecake Soufflés with raspberry sauce are every bit as wonderful as the cheesecake you know and love.
Preheat oven to 400°.
Coat eight soufflé cups with butter, then crumbs; bake 10 minutes.
Whisk together milk, ½ cup lemon juice, ½ cup granulated sugar, Neufchatel, flour, and zest in a saucepan over medium-high heat, 5 minutes.
Combine egg yolks and vanilla, then whisk into milk mixture; cook 2 minutes. Transfer pan to a bowl filled with ice water to cool.
Beat egg whites, salt, and cream of tartar with a hand mixer to soft peaks. Gradually add ¼ cup granulated sugar, beating until stiff peaks form.
Whisk one-third of whites into milk-yolk mixture; fold in remaining whites. Fill soufflé cups with batter until ½-inch from top of cups; bake soufflés until puffed, 20 minutes.
Meanwhile, simmer raspberries, ½ cup granulated sugar, and 1 tsp. lemon juice in a saucepan, 5 minutes.
Dust soufflés with powdered sugar; serve with raspberry sauce.
Per soufflé with sauce
% Daily Value*
Total Fat 7g 10%
Saturated Fat 3g 15%
Cholesterol 85mg 28%
Sodium 234mg 9%
Carbs 36g 12%
*Percent Daily Values are based on a 2,000 calorie diet.