Low Carb Lemon Soufflé
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g low-fat quark
- 2 medium egg (s)
- 4 tablespoon egg white powder, vanilla
- 2 tablespoon lemon juice
- 2 teaspoons lemon peel, untreated
- 2 tablespoon sweetener (Xucker or Xucker light)
- some fat for the casserole molds
Print Recipe
Pin Recipe Instructions
- Separate the eggs and beat the egg whites with a pinch of salt until stiff.
- Mix the yolks with the xucker. Now add the egg white powder, the quark, the lemon juice and the lemon zest to the yolk mass. Mix everything into a smooth batter and then carefully fold in the egg whites, do not stir. The consistency is fluffy.
- Grease 4 casserole dishes and sprinkle with Xucker. Divide the dough between the 4 molds and place on a baking sheet filled with warm water. The molds should be 1/3 in the water.
- The soufflé is baked at 180 ° for 20-25 minutes. It should turn a light golden yellow color.
- This fits e.g., warm cherries or raspberries.
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