Cheese Souffle with Fresh Corn

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Cheese Souffle with Fresh Corn Ingredients

1 1/2 c Fresh corn kernels	2 lg Egg yolks
1 c Skim milk	1 c Reduced fat extra-sharp
1/2 c All-purpose flour	4 lg Egg whites, room temperature
1/2 c Fat-free cottage chees	1/2 ts Cream of tartar
1/2 ts Salt	Cooking spray
1/4 ts Ground nutmeg

Instructions for Cheese Souffle with Fresh Corn

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 2 1/2-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 on Jul 06, 1997

Main Ingredient: CheeseCuisine: Uncategorized

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