Cheese souffle with fresh corn
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Fresh corn kernels |
| 1 | cup | Skim milk |
| ½ | cup | All-purpose flour |
| ½ | cup | Fat-free cottage chees |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| 2 | larges | Egg yolks |
| 1 | cup | Reduced fat extra-sharp cheddar cheese |
| 4 | larges | Egg whites, room temperature |
| ½ | teaspoon | Cream of tartar |
| Cooking spray | ||
Directions
Preheat oven to 400°.
Place first 8 ingredients in a food processor; process until blended, scaping sides of processor once. Add cheddar cheese; pulse 2 times or until well-blended. Spoon corn mixture into a large bowl.
Beat egg whites and cream of tartar at high speed of a mixer until soft peaks form. Gently fold one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture. Pour mixture into a 2½-quart souffle dish coated with cooking spray.
Place souffle in a 400° oven; immediately reduce oven temperature to 375°, and bake 45 minutes or until puffy and golden.
NOTES : Per Serving: cals - 187 - 29%ff fat - 6.1g Recipe by: Cooking Light - June 1997 Posted to Bakery Shoppe Digest148 by The Taillons <taillon@...> on Jul 06, 1997