• 6servings
  • 187calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cloud:

  2. Cooking spray

  3. 3/4 cup plus 2 tablespoons sugar, divided

  4. 1 tablespoon cornstarch

  5. 1 tablespoon grated lemon rind

  6. 6 tablespoons fresh lemon juice

  7. 2 large egg yolks

  8. 4 large egg whites

  9. Dash of salt

  10. 2 cups quartered small strawberries

  11. 2 tablespoons sugar

  12. 1 to 2 tablespoons chopped fresh mint

Instructions Jump to Ingredients ↑

  1. To prepare cloud, preheat oven to 350°.

  2. Lightly coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle with 2 tablespoons sugar, shaking out excess. Place dish on a baking sheet.

  3. 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.

  4. Place egg whites and salt in a large bowl; beat with a mixer at medium speed 30 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 one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 350° for 25 minutes or until puffed and lightly browned. Remove from oven, and cool to room temperature on a wire rack. Cover and chill.

  5. To prepare compote, combine strawberries, 2 tablespoons sugar, and mint; toss gently. Cover and chill. Serve with lemon cloud.


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