I devised this recipe for friends who love cheese dishes, but are conscious of cholesterol. It is quick and easy because it eliminates the cooking of butter, egg yolks, flour, and milk.
LOW FAT CHEESE SOUFFLÉ
Yield: 3 Individual baked in 1 cup soufflé dish
4 individual baked in ¾ cup soufflé dish
6 individual baked in ½ cup soufflé dish
1 ½ cups crumbled mixture of 2 or more low-fat cheeses
4 egg whites, room temperature or warmer
¼ teaspoon red pepper (cayenne)
½ teaspoon nutmeg
½ teaspoon dill
¼ teaspoon cream of tartar
1 tablespoon olive or vegetable oil Seasoned bread crumbs for the soufflé dish and to sprinkle on top
||Crumble the cheese in a food processor.
||Add red pepper, nutmeg, and dill to egg whites in a large bowl.
||Beat egg white mixture with an electric mixer on highest speed until frothy. Add cream of tartar and continue beating until very thick.
||Wipe oil on the bottom and around the inside rim of each soufflé dish. Sprinkle with bread crumbs, tapping out excess into the sink.
||Fill soufflé dishes with cheese mixture. Sprinkle bread crumbs lightly over each. Bake in a pre-heated 425°F oven for 10 minutes. Serve immediately as a first course or luncheon dish.
|¹My preference is Jarlsberg Lite, Sargento Light Swiss, White Clover Light Colby, Borden Low Fat Sharp, and Kraft Free Sharp Cheddar. Kraft 2% Milk Singles have a bit more fat, but more flavor. Note I have not added salt because low fat cheeses already contain excess sodium.