Ingredients
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1/2 cup fat-free cottage cheese
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3 -5 teaspoons Splenda sugar substitute
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1/4 teaspoon vanilla extract or 1/4 teaspoon almond extract
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1 dash cinnamon
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1 dash cream of tartar
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6 strawberries, sliced
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1 tablespoon strawberry all-fruit spread or 1 tablespoon raspberry spreadable fruit
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1 tablespoon water
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1 egg, separated
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1 egg white
Instructions
- Preheat oven to 375 degrees.
- Puree the cottage cheese until there are no lumps. Add Splenda to taste, egg yolk, vanilla and a dash of cinnamon.
- In a separate bowl whip egg whites to soft peaks. Add a dash of cream of tartar to stabilize if needed.
- Gently fold the egg whites into the cottage cheese mix.
- Pour into 2 ramekins until it just below the lip to allow for rising. Place ramekins into a larger baking pan and fill with boiling water until the water comes two-thirds up the sides of the ramekins. (I use a loaf pan.).
- Bake souffles for 28-30 minutes until golden brown on top.
- Mix the fruit spread and water together. Add strawberries and mix.
- Serve warm souffles with berries spooned on top.