[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Premium 12 month plans only. Offer ends 18/06/24. See terms.
Photo of Rhubarb and ricotta souffles by WW

Rhubarb and ricotta souffles

Total Time
30 min
10 min
20 min
Stewed rhubarb makes a sweet base for these fluffy ricotta soufflés that taste yummy when teamed with yoghurt.



3 individual, trimmed, thickly sliced

Caster sugar

2 tbs

Reduced-fat ricotta cheese

½ cup(s), (120g)

Orange rind

1 tsp, finely grated

Vanilla bean extract

1 tsp

Almond meal

¼ cup(s), (30g)


2 medium, separated

Icing sugar

1 tsp

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)

Oil spray

4 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray four ¾-cup (185ml) capacity ovenproof dishes with oil.
  2. Place rhubarb, half the caster sugar and 1 tablespoon water in a small saucepan over low heat. Cook, covered, for 4–5 minutes or until rhubarb is soft.
  3. Divide rhubarb mixture among prepared dishes and place on a baking tray.
  4. Place ricotta, rind, vanilla, almond meal, egg yolks and remaining caster sugar in a large bowl and stir until smooth. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gently fold egg whites into ricotta mixture. Top rhubarb with ricotta mixture and bake for 15–20 minutes or until soufflés rise and are cooked and golden. Dust with icing sugar and serve immediately with yoghurt.