Lemon Souffle Dessert

I wish you would add the Nutrition Information, too! Both my husband and I are diabetic and it sure does help me to decide whether or not I need to use a sugar substitute and, if so, which one would work best! This recipe seems to be okay as long as we don't overdue the serving size and save half of it for another day? Should I heat it up the next day, or should it be eaten as soon as it cools down enough the same day?

This was lovely! My first souffle. The top was absolute heaven, but the bottom was a bit... liquidy. I was afraid that the top would burn if I cooked it any longer.

This was lovely! My first souffle ever. The top was absolute heaven, the bottom, well.... was a bit liquidy. I was afraid to burn the top if I baked it any longer.

I calculate for the whole thing: Calories 597.7 Total Fat 21.0 g Saturated Fat 10.7 g Polyunsaturated Fat 1.9 g Monounsaturated Fat 6.9 g Cholesterol 404.0 mg Sodium 427.1 mg Potassium 756.5 mg Total Carbohydrate 68.3 g Dietary Fiber 1.1 g Sugars 39.4 g Protein 32.3 g Vitamin A 26.9 % Vitamin B-12 26.7 % Vitamin B-6 13.0 % Vitamin C 50.9 % Vitamin D 36.0 % Vitamin E 7.2 % Calcium 35.5 % Copper 5.7 % Folate 19.5 % Iron 7.7 % Magnesium 9.9 % Manganese 12.4 % Niacin 3.4 % Pantothenic Acid 20.3 % Phosphorus 41.8 % Riboflavin 32.0 % Selenium 49.8 % Thiamin 13.5 % Zinc 13.3 %

This was beautiful on the outside but very liquid on the inside with solid materials. Is this the result I should expect? Some soufflés are solid under the top and others are not. I used orange instead of lemon (zest and juice). It's awesome. Oh, I candied some of the zest for the top.