Lemon Souffle
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
advanced
Difficulty
Preparation:
35 min.
Preparation
Calories:
200
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 79 mg | (2 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 egg whites
- 1 Tbsp lemon juice
- 100 grams powdered sugar
- 2 egg yolks
- 1 tsp Lemon peel
- 50 grams Quark
- 2 Tbsps cornstarch
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F) top and bottom heat. Grease and flour 4 small soufflé dishes.
2.
Beat the egg whites with the lemon juice until foamy, gradually add 50 grams (approximately 1 3/4 oz) powdered sugar and beat until stiff and glossy. Divide the mixture in half. Beat the egg yolks with the remaining powdered sugar and lemon zest until fluffy, stir in the quark, add half of the meringue, sift in the cornstarch and gently fold everything together.
3.
Fill the ramekins 3/4 full with the batter and top with the remaining meringue.
4.
Bake in preheated oven 20-25 minutes until golden brown.
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