| 1 | Position knife blade in food processor bowl; add ?cup sugar, cheese, and next 5 ingredients. |
| 2 | Process 1 minute or until smooth, scraping sides of processor bowl once. |
| 3 | Spoon mixture into a large bowl, and set aside. |
| 4 | Beat egg whites (at room temperature) and salt at high speed of an electric mixer until foamy. |
| 5 | Gradually add remaining tablespoon sugar, beating until soft peaks form. |
| 6 | Gently fold egg white mixture into cheese mixture. |
| 7 | Spoon mixture evenly into 4 (6-oz). |
| 8 | Souffle cups coated with cooking spray. |
| 9 | Place souffle cups in a 13- x 9- x 2-inch baking pan; add hot water to pan to depth of 1 inch. |
| 10 | Bake at 350 °F for 30 minutes or until puffed and golden. |
| 11 | Remove cups from baking pan. |
| 12 | Make a 2-inch-deep slash through center of each souffle; spoon 2 tablespoons raspberry sauce into each souffle. |
| 13 | Sprinkle each with ?teaspoon powdered sugar; serve immediately. |
| 14 | 4 servings (serving size: 1 souffle and 2 t sauce). |
| 15 | Calories: 242 (6% from fat), 1.7 g fat, 63 mg chol, 111 mg sodium. |
| 16 | Comments: a crimson-colored raspberry sauce drapes these airy ricotta souffles....and better yet, they"re low in fat! |
