Ham, corn, and cheese souffle

4 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
2 teaspoons Dry breadcrumbs
1½ cup Fresh corn kernels, (2 large ears)
⅓ cup Thinly sliced green onions
⅔ cup Diced Maple-Glazed Ham, (3 ounces)
¼ cup All-purpose flour
¾ cup Skim milk
½ cup Shredded reduced-fat sharp cheddar cheese, (2 ounces)
¼ teaspoon Ground red pepper
2 Egg yolks
4 Egg whites
½ teaspoon Cream of tartar

Directions

Coat a 1-½-quart souffle dish with cooking spray; sprinkle with breadcrumbs. Set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Add corn and green onions; saute 5 minutes or until tender. Remove from heat, and stir in ham; set aside.

Place the flour in a small saucepan. Gradually add milk, stirring with a wire wisk until blended. Cook over medium heat 3 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese and pepper.

Beat egg yolks in a medium bowl at high speed of a mixer until thick and pale (about 5 minutes). Gradually add hot milk mixture to egg yolks, stirring constantly. Stir in the corn mixture, and set aside.

Beat egg whites (at room temperature) and cream of tartar in a large bowl at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into corn mixture. Gently fold in remaining egg white mixture.

Pour mixture into prepared souffle dish. Bake at 325 degrees for 1 hour or until puffed and golden. Serve immediately. Yield: 4 servings (serving size;

1-½ cups).

Per serving: 288 Calories; 7g Fat (23% calories from fat); 19g Protein; 37g Carbohydrate; 123mg Cholesterol; 491mg Sodium Recipe by: Cooking Light, April 1995, page 130 Posted to MC-Recipe Digest V1 #419 by igor@... on Jan 28, 1997.

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