Double Cheese Souffle

No ratings yet

Double Cheese Souffle

Double Cheese Souffle
Servings 4


  • 4 slices fresh mixed-grain or rye bread
  • vegetable cooking spray
  • 5 egg whites at room temperature
  • 2 tablespoons bleu cheese
  • 1/8 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dry mustard
  • 1/4 cup shredded reduced-fat Monterey Jack cheese
  • 2 egg yolks lightly beaten
  • 1 tablespo


  • 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.