Ricotta-Stuffed Blueberry Soufflé

2 large eggs

½ cup heavy cream

⅓ cup seltzer water

1 teaspoon vanilla

⅓ cup plus 2 tablespoons plus ¼ cup sugar or artificial sweetener, divided

½ cup soy flour

2 tablespoons oat flour

1 tablespoon vital wheat gluten

¼ teaspoon orange oil or orange zest (optional)

Cooking spray

⅓ cup whole-milk ricotta cheese

Few drops orange oil or zest

1 cup fresh or frozen blueberries

¼ cup plus 2 tablespoons water, divided

1 teaspoon cornstarch

Pinch of cinnamon and nutmeg

Preheat the oven to 400 degrees.

In a blender combine the eggs, heavy cream, seltzer water, vanilla, ⅓ cup of the sugar, soy flour, oat flour, wheat gluten, and orange oil, if desired. Blend well. Divide evenly into four ramekins or large custard cups sprayed with cooking spray. Place the ramekins in a 13 × 9-inch pan and add boiling water to the depth of 1 inch.

In a small bowl mix the ricotta cheese, 2 tablespoons of the sugar, and a few drops of orange oil. Drop evenly into the centers of each ramekin. Slightly spoon the batter over the dollops of cheese without disturbing them. Bake for 18 to 20 minutes, or until golden brown.

Meanwhile, in a small saucepan simmer the blueberries, 2 tablespoons of the water, and the remaining ¼ cup sugar over medium-low heat. Combine the cornstarch with the remaining ¼ cup water, mixing well. Stir into the blueberries. Add the cinnamon and nutmeg. Stir constantly until the liquid is clear. Remove from the heat.

When ready to serve, remove the soufflés from the ramekins and top with the blueberry sauce. Leave any unused portions in the ramekins and top with the sauce. Cover with plastic wrap and refrigerate until ready to serve.

Makes 4 servings

Nancy Bailey, Not-So-Dumb-Blondie
Sexy Sadies,
Mesa, Arizona

At our very first “Red Hat Birthday Party,” we all celebrated by wearing our reverse colors. We even played with bubbles and wore big red waxed lips—don’t we look great?!

L to R: Lynn Turnbull, Joyce Passavant, Tracey Cwirko, and Elaine Gundy.

Photo submitted by Joyce Passavant, The Ruby Divine Divas, Hamburg, New Jersey.