Téli desszertek egészséges verzióban – Diabetic lemon soufflé

Because the recipe doesn’t use egg yolks, which are high in fat, or sugar, it is the perfect dessert for diabetics.

Serves: 4-6
Preparation time: 35 minutes
Baking time: 12-15 minutes
Oven temperature: 180°C

Ingredients:

• 250ml sugar substitute
• 60ml freshly squeezed lemon juice, strained
• 15ml flour
• 5 large egg whites, at room temperature

Preparation:

1.Lightly coat four ramekins or one large soufflé dish with cooking spray. Dust all over with 10ml of the sugar substitute and shake out any excess.
2.Prepare collars for the soufflés by cutting baking paper into strips. Wrap around the ramekins so they stand 3 to 4cm above the rim. Tie with string and place the ramekins onto a baking sheet.
3.Heat the lemon juice, 160ml sugar substitute and 50ml water together over low heat. Stir until the sugar substitute has dissolved. Increase the heat and bring the mixture to the boil.
4.Mix the flour with 30ml water and stir to form a paste. Add a little of the hot syrup to the paste and stir, then add it back to the saucepan and stir continuously for one minute. Remove from the heat and leave to cool completely.
5.In a clean bowl, whisk the egg whites with an electric beater until soft peaks form. Add the last 80ml sugar substitute a little at a time, beating well until the sugar substitute is dissolved.
6.Place the lemon mixture into a large bowl. Fold about a quarter of the egg white into the lemon mixture, then gently fold in the remaining egg whites. Spoon equal amounts into the prepared ramekins. Smooth the tops and run the back of a teaspoon along the edge of the ramekin. 7.Bake for 12 to 15 minutes until golden brown. Carefully remove the collars and serve immediately.

forrás: 5 Perc Angol Magazin – 2022 januári szám 

További hasonló recepteket a nyomtatott 5 Perc Angol Magazin 2022 januári számában is találsz!
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