Herbed Ricotta Souffle

This was our Valentine’s side dish, and it was easy AND fantastic! We ended up making mini soufflés in ramekin dishes, and we ended up with 8 tiny soufflés. Since they were smaller, they baked in about 25 minutes. But this would also be fantastic as a large soufflé baked in a soufflé dish. We’ll definitely be making this again and again!

Herbed ricotta souffle - done

Herbed Ricotta Souffle
Adapted from Whole Living, May 2012
Serves 4

1/2 Tbsp unsalted butter, for dish
1 Tbsp all-purpose flour, for dish (I use ultragrain)
1 1/2 cups fat free ricotta
4 large eggs, separated
1/2 teaspoons coarse salt
2 tablespoons freshly chopped basil
2 tablespoons freshly minced chives
Ground black pepper

Heat oven to 375 degrees and position rack in lower third. Butter a one-quart casserole dish and dust with flour, shaking out excess.
Ricotta herb souffle - dishes ready

In a bowl, whisk ricotta, egg yolks, salt, and herbs. Season with pepper. In a separate bowl, whisk whites until stiff peaks form.
Ricotta herb souffle - base Ricotta herb souffle - egg whites

Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined. Pour mixture into prepared dish.
Ricotta herb souffle - ready to bake

Bake until puffed, golden brown, and firm to the touch, 30 to 32 minutes.

Nutritional info:
Calories: 192.0
Total Fat: 7.5 g
Cholesterol: 230.6 mg
Sodium: 388.6 mg
Total Carbs: 9.5 g
Dietary Fiber: 2.1 g
Protein: 18.8 g


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