Blue cheese yogurt souffle

Yield: 6 Servings

Measure Ingredient
⅓ cup Shredded Gruyere cheese
Butter or margarine
½ cup Flour
¾ cup Milk
1 cup Plain low-fat yogurt
1 cup Crumbled blue cheese
1 dash Red pepper
4 Eggs; separated

Lightly grease 7- or 8-inch souffle dish. Sprinkle bottom of dish with Gruyere cheese. Tear off sheet of waxed paper 2 inches longer than circumference of dish. Fold lengthwise into thirds. Lightly grease one side. Wrap waxed paper around souffle dish, greased side against dish, letting 2-inch rim extend above top edge. Secure with metal paper clips or string. Melt ⅓ cup butter in small saucepan and stir in flour. Slowly add milk and half of yogurt, stirring constantly until thickened. Stir in blue cheese, remaining yogurt and red pepper. Beat egg yolks lightly. Pour small amount of yogurt mixture into yolks.

Stir well and return to rest of yogurt mixture. Cook 1 minute, stirring. Beat egg whites until they form soft peaks. Fold into yolk mixture gently. Do not overmix. Pour into prepared souffle dish. Bake at 350F 40 to 50 minutes, or until done. Serve immediately.

Note: For a taller souffle, use 5 egg whites and 4 egg yolks.

(C) 1992 The Los Angeles Times

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