Here’s a light and bright dessert, highlighting lemons. It’s a recipe that I modified from my friend Palma. The center is a little creamy, and the outside is a soft crust. Serve it with blackberries, the perfect foil, and enjoy a great spring-y after-meal treat.
Lemon souffle pudding
1 cup sugar
1/3 cup flour
1/4 teaspoon salt
4 large eggs, separated
1 1/2 cups plain soy yogurt
zest of 2 lemons
1/2 cup lemon juice
Preheat oven to 325 degrees F. Spray a 1 1/2 quart souffle dish, and fill a roasting pan with enough water to go 3/4 way up the side of the souffle dish. Heat the roasting pan with water in the oven as it preheats.
In a mixing bowl, whisk together the sugar, flour, and salt. In another mixing bowl, whisk together the egg yolks, soy yogurt, lemon zest, and lemon juice until blended. Make a well in the flour mixture, and pour the egg yolk mixture into the center. Whisk the mixtures together until smooth. Meanwhile, beat the egg whites until peaks form. Carefully fold 1/3 of the whites into the lemon mixture, and stir to lighten the mixture. Then fold in the remaining egg whites, being careful not to deflate the batter. Transfer to a souffle dish.
Pull out the oven rack with the roasting pan and hot water. Carefully place the souffle dish in the center. Bake until golden on top, rotating once during baking, about 40 minutes. Carefully remove water bath from the oven, and take out the souffle dish. Let it sit for a few minutes on a wire rack and serve warm or at room temperature. Keeps in the fridge for 3 days. Makes 6 – 8 servings.
Don’t forget to send me your pasta recipes for this week’s edition of Presto Pasta Nights Roundup, which I am hosting – send to tfree123(at)comcast(dot)net. Please send a cc to PPN founder Ruth Daniels, at ruth(at)4everykitchen(dot)com. Deadline for all entries is this Thursday, May 21, at 8pm, Eastern Time. Thank you in advance for all who have submitted so far.