Free Recipe Cheese Souffle with Fresh Corn 2
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Cheese Souffle with Fresh Corn 2 Recipe
1-1/2 c Fresh corn kernels; about 3
-ears
1 c 1% low-fat milk; * see note
1/2 c All-purpose flour
1/2 c Nonfat cottage cheese
1/2 ts Salt
1/4 ts Cayenne
1/4 ts Ground nutmeg
2 lg Egg yolks
1 c Lowfat cheddar cheese
4 lg Egg whites; room temperature
1/2 ts Cream of tartar
Cooking spray
Cheese Souffle with Fresh Corn 2 Preparation
*Original called for skim milk Preheat oven to 400°F. Place first 8 ingredients in a food processor; process until blended, scraping 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 2 1/2-quart souffle dish coated with cooking spray. Place souffle in a 400°F oven; immediately reduce oven temperature to 375°F, and bake 45 minutes or until puffy and golden. Per serving: 223 Calories; 4g Fat (18% calories from fat); 16g Protein; 28g Carbohydrate; 76mg Cholesterol; 359mg Sodium Recipe by: Cooking Light – June 1997 Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Aug 23, 98, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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