11-21-2013, 06:33 PM
Join Date: Sep 1999
Back with a recipe
♪♥♫GOOD NOVEMBER EVENING MAGNOLIAS☺♫
DONNA FAYE I love lemons and this is one of our favorite holiday desserts ~ it may sound involved and complicated but it is really easy and well worth the making. If you or your husband doesn’t care for lemon desserts then let me know what kind would suit you and I will type it out for you for I have lots of good tasting others .
COLD LEMON SOUFFLES
8 servings ~ 5 P+ per serving
1 envelope unflavored gelatin
¼ cup water
1½ cups Splenda® measures like sugar
1 cup grated lemon zest (about 3 large lemons)
6 large eggs, separated, at room temperature
¾ cup + 2 tablespoons fresh lemon juice (about 4 large lemons)
¼ teaspoons salt
2 cups fat-free sour cream
Blueberry sauce, optional for topping
1. Wrap a folded strip of aluminum foil around each of eight 6-ounce soufflé dishes to form a collar that stands 2 inches above the rims; secure with tape. Spray the insides of the dishes and foil with nonstick spray.
2. Sprinkle the gelatin over the water in a small bowl. Let stand until softened, about 5 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin is complete dissolved.
3. Put one cup of the Splenda® and the lemon zest in a food processor; pulse until finely ground. With an electric mixer on medium speed, beat the egg yolks, lemon-Splenda® mixture, lemon juice, and salt in a deep large bowl until combined. Fill a medium saucepan with about 1½ inches of water and bring almost to a simmer over medium-low heat, Set the bowl with the egg yolk mixture over the saucepan and beat until very thick and pale or 160°F on an instant-read thermometer, about 15 minutes. Remove the bowl from the saucepan. Add the gelatin mixture and beat until the mixture comes to room temperature; set aside.
4. With clean beaters and the mixer on medium speed, beat the egg whites in a large bowl until soft peaks form. Increase the speed to medium-high. Beat in the remaining ½ cup Splenda®, 1 tablespoon at a time, until stiff.
5. Beat the sour cream on medium-high speed in a medium bowl until fluffy, about 3 minutes. Place the bowl containing the egg yolk mixture in a larger bowl filled with ice water and whisk just until the mixture begins to thicken. Gently fold in the sour cream, then the beaten egg whites just until no white streaks remain. Divide evenly among the soufflé dishes; smooth the tops. Refrigerate until chilled and set, at least 3 hours or up to overnight. Remove the collars and serve at once with blueberry sauce (if using).
Makes 6 ~ ¼ cup servings ~ 1 P+ a serving
2 cups fresh or frozen blueberries
½ cup powdered sugar
2 tablespoons water
Pinch cinnamon (optional)
2 teaspoons fresh lemon juice
Combine the blueberries, sugar, water, salt, and cinnamon (if using) in a large saucepan and set over medium heat. Cook, stirring occasionally, until the berries soften and the mixture forms a sauce, 5-7 minutes. Stir in the lemon juice. Serve at once, or let cool to room temperature. Refrigerate in a covered container up to 1 week. Just before using, shake the sauce well and serve chilled or gently reheated.
Have a great evening my friend.
Always remember ~ A setback is only a setup for a comeback.