- Total Time
Use egg whites in our Cheese Soufflé to lessen the fat content, not the taste.
all-purpose flour4 Tbsp, divided
light butter2 Tbsp
table salt½ tsp
cayenne pepper¼ tsp
grated Parmesan cheese¼ cup(s)
WeightWatchers Reduced Fat Mexican style blend shredded cheese⅔ cup(s)
uncooked egg yolk(s)2 large
fat free creamer16 fl oz, such as fat-free 1/2 and 1/2
egg white(s)5 large, beaten
- Heat oven to 375°F. Coat a 2-quart soufflé pan with cooking spray; coat with 2 tablespoons flour.
- 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.
- 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.