| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Casseroles, Souffles, Vegetables |
6 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Fresh corn kernels; about 3 ears |
| 1 |
c |
1% low-fat milk; * see note |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Nonfat cottage cheese |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne |
| 1/4 |
ts |
Ground nutmeg |
| 2 |
lg |
Egg yolks |
| 1 |
c |
Lowfat cheddar cheese |
| 4 |
lg |
Egg whites; room temperature |
| 1/2 |
ts |
Cream of tartar |
|
|
Cooking spray |
INSTRUCTIONS
*Original called for skim milk
Preheat oven to 400°F.
Place first 8 ingredients in a food processor; process until blended,
scraping 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°F oven; immediately reduce oven temperature to
375°F, and bake 45 minutes or until puffy and golden. Per serving: 223
Calories; 4g Fat (18% calories from fat); 16g Protein; 28g
Carbohydrate; 76mg Cholesterol; 359mg Sodium
Recipe by: Cooking Light - June 1997
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
Aug 23, 98, converted by MM_Buster v2.0l.
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