Cheese Souffle
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
Use egg whites in our Cheese Soufflé to lessen the fat content, not the taste.
Ingredients
All-purpose flour
4 Tbsp, divided
Light butter
2 Tbsp
Table salt
½ tsp
Cayenne pepper
¼ tsp
Grated Parmesan cheese
¼ cup(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
⅔ cup(s)
Egg yolk
2 medium
Fat free liquid creamer
16 fl oz, such as fat-free 1/2 and 1/2
Egg whites
5 large, beaten
Instructions
1
Heat oven to 375°F. Coat a 2-quart soufflé pan with cooking spray; coat with 2 tablespoons flour.
2
In a small pot over medium heat melt butter; whisk in 2 tablespoons flour to combine. Slowly whisk in half-and-half until smooth. Remove from heat. Whisk in salt, pepper, cheeses and yolks. Spoon into large bowl.
3
In three additions, fold whites into cheese mixture. Pour into soufflé pan. Bake until evenly risen and toothpick in center comes out clean, 35 minutes. Yields about 1 cup per serving.
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