| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs |
|
Meats |
4 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 2 |
t |
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 |
t |
Ground red pepper |
| 2 |
|
Egg yolks |
| 4 |
|
Egg whites |
| 1/2 |
t |
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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