Cheese Souffle With Fresh Corn

Surely Paul could have made the gospel more palatable – and less dangerous – by saying it was about something else. Something cleaner and less ridiculous than the cross. Something more glorious. Less disgusting. He didn’t do that, though. “I decided,” Paul said, “to know nothing among you except Jesus Christ and Him crucified” (1 Cor. 2:2). In the face of the worst cultural prejudice imaginable, he fixed the entire gospel squarely and immovably on the fact that Jesus was tacked to a stauros and left to die. If he had been trying to find a surefire way to turn first-century people off from his “good news,” he couldn’t have done better than that! So why did he do it? It’s simple. He did it because he knew that leaving the cross out, or running past it with a glance, or making it peripheral to the gospel, or allowing anything else to displace it at the center of the gospel would make it, finally, no gospel at all.

Greg Gilbert

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	t	Salt
1/4	t	Cayenne
1/4	t	Ground nutmeg
2		Egg yolks
1	c	Lowfat cheddar cheese
4		Egg whites, room temperature
1/2	t	Cream of tartar
		Cooking spray
		mg Cholesterol, 359mg Sodium

INSTRUCTIONS

Original called for skim milk  Preheat oven to 400Â°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 400Â°F
oven; immediately reduce oven temperature to  375Â°F, and bake 45
minutes or until puffy and golden. Per serving:  223 Calories; 4g Fat
(18% calories from fat); 16g Protein; 28g  Carbohydrate;  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.

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 207 Calories From Fat: 24 Total Fat: 2.7g Cholesterol: 64mg Sodium: 418.6mg Potassium: 432.3mg Carbohydrates: 40.3g Fiber: 5.6g Sugar: 17.3g Protein: 8.5g