Lunch: Lemon Cloud with Strawberry-Mint Compote Recipe | Myrecipes

Recipe by Sharon Sanders Here's a case where you want your soufflés to fall. As they do, the lemon flavor intensifies, and the texture becomes almost cakelike. Any berries will work in place of the strawberries.

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon Cloud with Strawberry-Mint Compote Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Cooking spray
3/4 cup plus 2 tablespoons sugar, divided
1 tablespoon cornstarch
1 tablespoon grated lemon rind
6 tablespoons fresh lemon juice
2 large egg yolks
4 large egg whites
Dash of salt

Instructions

To prepare cloud, preheat oven to 350 °.
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.
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 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.
To prepare compote, combine strawberries, 2 tablespoons sugar, and mint; toss gently. Cover and chill. Serve with lemon cloud.

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