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 <taillon@access.mountain.net> on Jul 06, 1997
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