Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease four 6-ounce ramekins and set aside.

2. 2

   In a blender or food processor, blend the cottage cheese until smooth and creamy.

3. 3

   In a medium bowl, whisk together the egg yolks, vanilla extract, powdered erythritol, cornstarch, lemon zest, and the blended cottage cheese until fully combined.

4. 4

   In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.

5. 5

   Gently fold one-third of the beaten egg whites into the cottage cheese mixture to lighten it, then carefully fold in the remaining egg whites until just combined, taking care not to deflate the mixture.

6. 6

   Divide the soufflé batter evenly among the prepared ramekins. Place the ramekins on a baking tray and bake for 25-30 minutes or until puffed, golden, and set in the center.

7. 7

   Remove from the oven and let cool slightly. Serve immediately topped with fresh mixed berries and a light dusting of powdered erythritol if desired.

Tips from the chef

• Ensure egg whites are beaten to stiff peaks for maximum soufflé rise.

• Fold egg whites gently to maintain airiness and light texture.

• Serve immediately after baking; the soufflé will begin to deflate as it cools.

• Using low-fat cottage cheese keeps the protein high while keeping calories low.

• If you prefer, substitute erythritol with another powdered sweetener that measures like sugar.

• Make sure ramekins are well greased to prevent sticking and aid in rise.