ANGEL FOOD SOUFFLES

LISA'S ANGEL FOOD SOUFFLES
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup whole milk ricotta cheese
2 tablespoons Da Vinci sugar free syrup, vanilla flavor
1/4 cup granular Splenda or equivalent liquid Splenda

In a medium metal bowl, beat the egg whites and cream of tartar on high speed until stiff. In a small bowl, whisk together the ricotta cheese, syrup and Splenda. Gently fold the cheese mixture into the egg whites trying not to deflate them. Spray four 6-ounce custard cups with cooking spray. Fill the cups with the batter. They will be full. Place them on a baking sheet and bake at 350?for about 25 minutes or until golden brown on top. Cool completely before serving. To serve, carefully run around the side of each souffle with a thin sharp knife and then lift out with a rubber spatula.

Makes 4 servings
Do not freeze

With granular Splenda:
Per Serving: 77 Calories; 4g Fat; 7g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 71 Calories; 4g Fat; 7g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs

The flavor and texture are reminiscent of angel food cake except that the bottoms are little more like custard. They make a nice light dessert.

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