Lemon Cloud with Strawberry Mint Compote
3/4 c. plus 2 Tbsp. sugar; divided
1 Tbsp. cornstarch
1 Tbsp. grated lemon rind
6 Tbsp. fresh lemon juice
2 large egg yolks
4 large egg whites
Dash of salt
2 c. quartered small strawberries
2 Tbsp. sugar
1 to 2 Tbsp. chopped fresh mint
To prepare cloud, preheat oven to 350F.
Lightly coat a 1 1/2 quart soufflé dish with cooking spray. Sprinkle with two tablespoons sugar, shaking out excess. Place dish on a baking sheet.
Combine 1/2 cup sugar and cornstarch in a medium saucepan, stirring with a whisk. Stir in lemon rind, juice, and egg yolks. Place over medium heat; cook for 3 minutes or until thick, stirring constantly. Remove from heat; immediately scrape mixture into a glass bowl. Cool to room temperature.
Place egg whites and salt in a large bowl; beat with a mixer at medium speed thirty seconds or until foamy. Increase mixer speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating just until stiff peaks form. Gently stir 1/4 of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 350F for 25 minutes or until puffed and lightly browned. Remove from oven, and cool to room temperature on a wire rack. Cover and chill.
To prepare compote, combine the ingredients and toss gently. Cover and chill. Serve with lemon cloud.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 1.9g
Saturated fat 0.5g
Dietary fiber 1.6g