Cheese Souffle

Total Time
50 min
15 min
35 min
Use egg whites in our Cheese Soufflé to lessen the fat content, not the taste.


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 blend shredded cheese

0 cup(s)

uncooked egg yolk(s)

2 large

fat free creamer

16 fl oz, such as fat-free 1/2 and 1/2

egg white(s)

5 large, beaten


  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.


Tip: You'll know your egg whites are properly beaten when they're still glossy and they remain in the bowl, even when turned upside-down.

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