Title: Lemon Cheesecake Souffle
Categories: Egg
Yield: 12 Servings

1 tb Butter, or margarine
1/2 c Almond biscotti crumbs
15 oz Low-fat ricotta cheese
1 c Plain nonfat yogurt
3/4 c Sugar
1/4 c All-purpose flour
1 tb Grated lemon peel
1/4 c Fresh lemon juice
1 ts Vanilla
1/2 ts Salt
2 lg Eggs, separated plus
2 lg Egg whites
1 tb Cherry liqueur, or
-maraschino cherry juice
1/8 ts Cream of tartar
Sliced strawberries

1. Lightly butter bottom and sides of a 2 1/2- to 3-quart souffle dish.
Coat with biscotti crumbs, leaving any loose crumbs in bottom of dish.

2. To a bowl, add ricotta, yogurt, 1/2 cup sugar, flour, lemon peel and
juice, vanilla, salt, 2 yolks, and liqueur. With mixer, blend until smooth.

3. In another bowl, with clean beaters, beat the 4 egg whites and cream of
tartar on high speed until soft peaks form; gradually add remaining 1/4 cup
sugar, continuing to beat until sugar is thoroughly incorporated. Gently
fold whites into ricotta mixture.

4. Pour into prepared dish; bake in a 350 [degrees] oven until center is
firm and top is golden brown, about 45 minutes. Spoon warm souffle into
bowls; top with berries.

"A family favorite handed down from Gemma Sciabica's mother, this
cheesecake souffle has all the flavor of traditional cheesecake but a lot
less cholesterol and fat. When we tested it, the cake rose out of the
cheesecake pan, so we put the mixture into a souffle dish."

Pulled from public library database by Brenda Adams and formatted/edited by
Pat Hanneman. Busted by MC_Buster; mc post 4/18/97

Recipe by: Sunset Mar 1996, Gemma Sciabica, Modesto, CA Posted to MC-Recipe
Digest V1 #577 by Brenda BADams on Apr 18, 1997