Lemon-Almond Soufflés

Photo: John Autry; Styling: Leigh Ann Ross

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.

Yield: 6 servings (serving size: 1 soufflé)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 16 Minutes
Total: 36 Minutes

Nutritional Information

Amount per serving
  • Calories: 207
  • Fat: 7.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 7g
  • Carbohydrate: 29.2g
  • Fiber: 0.8g
  • Cholesterol: 81mg
  • Iron: 0.6mg
  • Sodium: 117mg
  • Calcium: 60mg

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

Preparation

  1. 1. Place a baking sheet in oven. Preheat oven to 425°.
  2. 2. Lightly coat 6 (8-ounce) ramekins with cooking spray; sprinkle evenly with 2 tablespoons sugar, tilting dishes to coat sides completely.
  3. 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. 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. 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.
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