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About this recipe: These deliciously light, individual citrus soufflés will be a tempting and refreshing end to any meal. Quark cheese is low in fat and provides valuable nutrients such as calcium without adding too many calories. The accompanying strawberry coulis looks pretty and complements the soufflés perfectly, as well as contributing vitamin C.
Use lemon and orange zests instead of lime and orange, or pink grapefruit and orange. * Coat the buttered dishes with 15 g (½ oz) finely crushed macaroons or ground hazelnuts instead of caster sugar. * For a mixed berry soufflé, grease a 1.7 litre (3 pint) soufflé dish with melted unsalted butter and dust with caster sugar. Make the soufflé mixture as in the main recipe, flavouring with the zest of 1 lemon and 1 lime. Put 350 g (12½ oz) mixed berries, such as raspberries, strawberries and blackberries, into the prepared soufflé dish. Spoon the soufflé mixture over the fruit, covering it completely, and bake for 30 minutes or until well risen and golden brown.
Quark is a soft curd cheese that can be made from skimmed or full-fat milk or from buttermilk. The fat content can therefore vary from low to virtually fat-free. * Eggs are a good source of zinc, a mineral that is vital for growth, reproduction and efficient working of the immune system.
Good source of vitamin B12, vitamin C. Useful source of calcium, copper, folate, niacin, vitamin A, vitamin B2, zinc.