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Cold Lemon Souffle Recipe

Cold Lemon Souffle Recipe - 8 servings


1 cup fresh lemon juice

3 egg yolks

1/4 cup granulated sugar

2 tablespoons honey

3 envelopes unflavored gelatin

2/3 cup hot water

grated peel of 1 lemon

1 tablespoon Grand Marnier

1 1/4 cups plain non-fat yogurt

5 egg whites

1/4 teaspoon cream of tartar

1/8 teaspoon salt


In top of a double boiler, combine lemon juice, egg yolks, sugar and honey. Cook 5-7 minutes over hot (not boiling) water, beating constantly with electric mixer until thick and frothy. Remove from heat. Dissolve gelatin in 2/3 cup hot water, gradually add to egg mixture. Stir in grated lemon. Place mixture over ice water and beat 5-10 minutes, or until mixture begins to gel. Add Grand Marnier. Beat 5-10 minutes. Set aside.

Combine remaining ingredients. Beat until egg whites form stiff peaks. Fold into egg mixture. Spoon into an 8-inch souffle dish or individual parfait glasses. Chill 2-3 hours.

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