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

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