Lemon Soufletta – from Heather

Makes 8 servings. Per serving: 80 calories; 10.8 grams carbohydrates; 0.1 grams fiber

1-2/3 cups water
1/3 cup quick-cooking tapioca
2/3 cup Splenda
1/4 tsp. salt
2 Tbsp. butter
1/3 cup lemon juice
1 tsp. lemon rind
3 eggs, separated

Preheat oven to 350 degrees. Combine water, tapioca, Splenda and salt and mix well. Heat to boiling, stirring constantly. Remove from heat immediately. Stir in butter, lemon juice and rind. Cool slightly. Beat egg yolks until thick and lemon coloured. Add to tapioca. Beat egg whites until stiff, but not dry; fold into mixture. Turn into a greased baking dish, place in a pan of hot water and bake for 50 to 60 minutes or until firm.