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Home > Eggs - Dairy > Eggs
Double Cheese Souffle
Serves: 4
Ingredients:
- 1 cup skim milk
- 1 tablespoon cornstarch
- 2 egg yolks, lightly beaten
- 1/4 cup shredded reduced-fat Monterey Jack cheese
- 1/4 teaspoon dry mustard
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 2 tablespoons bleu cheese
- 5 egg whites, at room temperature
- vegetable cooking spray
- 4 slices fresh mixed-grain or rye bread
Combine milk and cornstarch in a saucepan; stir well. Place over medium heat; bring to a boil and cook 1 minute, stirring constantly. Remove from heat. Gradually stir about 1/4 of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly, and cook 1 minute.
Add Monterey Jack cheese, mustard, paprika, and salt, stirring until cheese melts. Add bleu cheese, crumbled; stir well. Put mixture into a large bowl; set aside.
Beat egg whites in a large bowl at high speed of an electric mixer until stiff peaks form; gently fold into cheese mixture. Pour into a 1-quart souffle dish coated with cooking spray. Bake at 350 degrees F for 28 minutes or until puffed and golden. Serve immediately with warmed fresh slices of crusty bread.
Nutrition information: Per serving: Calories 180 (34% from fat), Cholesterol 113 mg, Sodium 262 mg
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