| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Not, Sent | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Fresh corn kernels |
| 1 | c | Skim milk |
| 1/2 | c | All-purpose flour |
| 1/2 | c | Fat-free cottage chees |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 2 | lg | Egg yolks |
| 1 | c | Reduced fat extra-sharp cheddar cheese |
| 4 | lg | Egg whites, room temperature |
| 1/2 | ts | Cream of tartar |
| Cooking spray |
INSTRUCTIONS
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 <[email protected]> on Jul 06, 1997
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