Cut 2 pineapple rings into small pieces (save the rest of the rings). Beat egg whites until stiff. Beat egg yolks and sugar to a fluffy “egg nog”. Cut the cream cheese into smaller pieces. Beat cheese and lemon juice into the “egg nog”. Turn flour and chopped pineapple into the egg mixture. Gently fold in the egg whites and pour the dough into 8 greased soufflé forms (approx. 150ml each).
Sift icing sugar over the forms and bake in the middle of the oven for approx. 20 minutes at 175°C.
Arrange the soufflés in their forms with half of the pineapple rings and serve immediately.
The soufflés can be prepared and stored in the refrigerator for about 4 hours after baking.