| 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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