| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Eggs | Meats | 4 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 2 | ts | Dry breadcrumbs |
| 1 1/2 | c | Fresh corn kernels, (2 large ears) |
| 1/3 | c | Thinly sliced green onions |
| 2/3 | c | Diced Maple-Glazed Ham, (3 ounces) |
| 1/4 | c | All-purpose flour |
| 3/4 | c | Skim milk |
| 1/2 | c | Shredded reduced-fat sharp cheddar cheese, (2 ounces) |
| 1/4 | ts | Ground red pepper |
| 2 | Egg yolks | |
| 4 | Egg whites | |
| 1/2 | ts | Cream of tartar |
INSTRUCTIONS
Coat a 1-1/2-quart souffle dish with cooking spray; sprinkle with breadcrumbs. Set aside. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add corn and green onions; saute 5 minutes or until tender. Remove from heat, and stir in ham; set aside. Place the flour in a small saucepan. Gradually add milk, stirring with a wire wisk until blended. Cook over medium heat 3 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese and pepper. Beat egg yolks in a medium bowl at high speed of a mixer until thick and pale (about 5 minutes). Gradually add hot milk mixture to egg yolks, stirring constantly. Stir in the corn mixture, and set aside. Beat egg whites (at room temperature) and cream of tartar in a large bowl at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg white mixture into corn mixture. Gently fold in remaining egg white mixture. Pour mixture into prepared souffle dish. Bake at 325 degrees for 1 hour or until puffed and golden. Serve immediately. Yield: 4 servings (serving size; 1-1/2 cups). Per serving: 288 Calories; 7g Fat (23% calories from fat); 19g Protein; 37g Carbohydrate; 123mg Cholesterol; 491mg Sodium Recipe by: Cooking Light, April 1995, page 130 Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.
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