Buttermilk sauce complements this tart lemon soufflé.

Julianna Grimes Bottcher
Recipe by Cooking Light April 2006

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Recipe Summary

Yield:
8 servings (serving size: 1 soufflé and about 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.

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  • To prepare the soufflés, lightly coat 8 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

  • Combine 1/2 cup sugar, 2 tablespoons flour, and 1/8 teaspoon salt in a heavy saucepan over medium heat, stirring with a whisk. Gradually add reduced-fat milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until thick and bubbly, stirring constantly. Remove from heat. Add butter; stir well. Transfer mixture to a large bowl; cool to room temperature. Add rind, juice, and egg yolks; stir until blended.

  • Place egg whites in a large mixing bowl; beat at high speed with a mixer until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth of egg white mixture into lemon mixture, and gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.

  • To prepare sauce, combine 1/4 cup sugar, 2 tablespoons flour, and 1/8 teaspoon salt in a small saucepan over medium-low heat. Combine low-fat buttermilk and egg, stirring well with a whisk. Gradually add buttermilk mixture to pan, stirring constantly with a whisk. Cook mixture for 10 minutes or until a thermometer registers 160°, stirring constantly with a whisk. Serve sauce with soufflés.

Nutrition Facts

216 calories; calories from fat 28%; fat 6.7g; saturated fat 3.7g; mono fat 2g; poly fat 0.5g; protein 5.7g; carbohydrates 34.5g; fiber 0.2g; cholesterol 91mg; iron 0.5mg; sodium 184mg; calcium 65mg.
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