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Cheddar Cheese Souffle Recipe

Cheddar Cheese Souffle Recipe

4 servings



1-2 tablespoons grated fat-free parmesan cheese

1 cup fat-free milk

3 tablespoons flour

1/2 teaspoon each: dry mustard, dried marjoram leaves

1/4 teaspoon cayenne pepper

2 pinches ground nutmeg

3 egg yolks

1/4 cup shredded fat-free Cheddar cheese

Salt and white pepper, to taste

3 egg whites

1/4 teaspoon cream of tartar


Coat greased 1-quart souffle dish with parmesan cheese. Attach a foil collar, extending foil 3 inches above top of dish, lightly greased inside of collar.


Whisk milk, flour, and seasonings until blended in small saucepan. Heat to boiling, whisk until thickened, about 1 minute. Whisk about 1/2 cup mixture into egg yolks, whisk mixture into saucepan. Add cheese and whisk over low heat until melted, season to taste with salt and white pepper.


Beat egg whites and cream in tartar in medium bowl to stiff, but not dry, peaks. Stir about 1/3 the egg whites into cheese mixture, fold cheese mixture into remaining whites. Spoon into prepared souffle dish. Bake at 350 until souffle is puffed, browned, and just set in the center, 35 to 40 minutes. Serve immediately.

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