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 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.