Grand Marnier Souffle - Butter Busters^
INGREDIENTS:
6 ea Lasagna noodles, cooked and 1 1/2 ea Pk Sweet 'n Low
-drained 1 t Grated orange rind
1 1/2 c Nonfat ricotta cheese 1/4 t Orange extract
2 ea Tb sugar 1/4 t Vanilla extract
OR 1/4 t Almond extract
1 ea Tb sugar Pam spray
AND
6 ea Lasagna noodles, cooked and 1 1/2 ea Pk Sweet 'n Low
-drained 1 t Grated orange rind
1 1/2 c Nonfat ricotta cheese 1/4 t Orange extract
2 ea Tb sugar 1/4 t Vanilla extract
OR 1/4 t Almond extract
1 ea Tb sugar Pam spray
AND
---SAUCE------
2 ea Tb sugar 2 1/2 t Cornstarch OR 1 1/2 c Frozen sweet cherries, 1 ea Tb sugar -thawed AND 1 c Water 1 1/2 ea Pk Sweet 'n Low 1 t Vanilla extract
Combine cheese, sugar, orange rind, orange extract. vanilla and almond extract, stirring well. Spread evenly on one side of lasagna noodles. Roll up jelly roll style, starting at short end. Arrange rolls, seam side down, on a 10 x 6 x 2" baking dish that has been sprayed with Pam. Cover and bake at 350F. for 15 minutes. Sauce: Combine sugar and cornstarch in pan. Add cherries and water, stirring gently. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in vanilla. Spoon over cooked blintzes and serve immediately. Per sugar serving: 196 cal., 0.6g fat (3%), 0mg chol., 1g fiber, 9g pro., 37g carb., 93mg sod. Per S&L serving: 182 cal., 33g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted
2 ea Tb sugar 2 1/2 t Cornstarch OR 1 1/2 c Frozen sweet cherries, 1 ea Tb sugar -thawed AND 1 c Water 1 1/2 ea Pk Sweet 'n Low 1 t Vanilla extract
Combine cheese, sugar, orange rind, orange extract. vanilla and almond extract, stirring well. Spread evenly on one side of lasagna noodles. Roll up jelly roll style, starting at short end. Arrange rolls, seam side down, on a 10 x 6 x 2" baking dish that has been sprayed with Pam. Cover and bake at 350F. for 15 minutes. Sauce: Combine sugar and cornstarch in pan. Add cherries and water, stirring gently. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in vanilla. Spoon over cooked blintzes and serve immediately. Per sugar serving: 196 cal., 0.6g fat (3%), 0mg chol., 1g fiber, 9g pro., 37g carb., 93mg sod. Per S&L serving: 182 cal., 33g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Submitted