| 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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