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Cheese Souffle With Fresh Corn

January 27, 2023

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