Lemon Cloud w/Strawberry-Mint Compote

FROM COOKING LIGHT (myrecipes.com)

(makes 6 servings)

CLOUD:
Cooking spray
3/4 cup + 2tbsps sugar, divided
1tbsp cornstarch
1tbsp grated lemon rind
6tbsps fresh lemon juice
2 large egg yolks
4 large egg whites
Dash of salt
COMPOTE:
2cups quartered small strawberries
2tbsps sugar
1 -2tbsps chopped fresh mint
Directions:

FOR THE CLOUD:

1. preheat oven to 350°F.
2. Lightly coat a 1 1/2-quart soufflé dish with cooking spray. Sprinkle with 2tbsps sugar, shaking out excess. Place dish on a baking sheet.
3. Combine 1/2cup sugar & cornstarch in a medium saucepan, stirring with a whisk.

4. Stir in lemon rind, juice, & egg yolks. Place over medium heat; cook for 3min (or until thick, stirring constantly). Remove from heat.

5. Immediately scrape mixture into a glass bowl. Cool to room temp.
6. Place egg whites & salt in a large bowl; beat with a mixer at medium speed 30sec (or until foamy). Increase mixer speed to high.

7. Gradually add 1/4cup sugar, 1tbsp at a time, beating just until stiff peaks form.

8. Gently stir 1/4 of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake for 25min or until puffed and lightly browned. Remove from oven, & cool to room temperature on a wire rack. Cover & chill.
FOR THE COMPOTE:

9. combine strawberries, 2tbsps sugar, & mint; toss gently. Cover & chill.

10. Serve w/lemon cloud.

Nutritional Information
Calories: 187 (9% from fat)
Fat: 1.9g (sat 0.5g,mono 0.7g,poly 0.3g)
Protein: 3.8g
Carbohydrate: 40g
Fiber: 1.6g
Cholesterol: 71mg
Iron: 0.7mg
Sodium: 65mg
Calcium: 23mg

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