Rhubarb and ricotta souffles
3 individual, trimmed, thickly sliced
Reduced-fat ricotta cheese
½ cup(s), (120g)
1 tsp, finely grated
Vanilla bean extract
¼ cup(s), (30g)
2 medium, separated
99% fat-free plain yoghurt
1 cup(s), (240g)
4 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray four ¾-cup (185ml) capacity ovenproof dishes with oil.
- 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.
- Divide rhubarb mixture among prepared dishes and place on a baking tray.
- 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.