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Lemon-Almond Soufflés

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 16 mins
Total time 36 mins
Yield 6 servings (serving size: 1 soufflé)
A dusting of powdered sugar or cocoa powder is a traditional garnish for this classic dessert. Here, we sprinkle the tops with sliced almonds before baking to add contrasting flavor and texture.

Ingredients

  • Cooking spray
  • 1/2 cup plus 2 tablespoons granulated sugar, divided
  • 2 large egg yolks
  • 3/4 cup low-fat buttermilk
  • 1 tablespoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 2 tablespoons butter, melted
  • 1.13 ounces all-purpose flour (about 1/4 cup)
  • 6 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/4 cup sliced almonds, lightly toasted

Nutrition Information

  • calories 207
  • fat 7.6 g
  • satfat 3.3 g
  • monofat 2.9 g
  • polyfat 0.9 g
  • protein 7 g
  • carbohydrate 29.2 g
  • fiber 0.8 g
  • cholesterol 81 mg
  • iron 0.6 mg
  • sodium 117 mg
  • calcium 60 mg

How to Make It

  1. Place a baking sheet in oven. Preheat oven to 425°.

  2. Lightly coat 6 (8-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons sugar, tilting dishes to coat sides completely.

  3. Combine 1/4 cup sugar and egg yolks in a large bowl; beat with a mixer at high speed until thick and pale (about 2 minutes). Add 3/4 cup buttermilk and next 4 ingredients (through flour); beat at medium speed just until blended.

  4. Combine egg whites and cream of tartar in a large bowl; let stand at room temperature 15 minutes. Using clean dry beaters, beat with a mixer at high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until medium peaks form.

  5. Gently stir one-fourth of egg whites into lemon mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared ramekins. Sharply tap dishes 2 or 3 times on counter to level. Sprinkle evenly with almonds. Place dishes on preheated baking sheet; return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 20 minutes or until puffy and lightly browned. Serve immediately.