Classic Cheese Souffle

Ingredients:

• 1 cup skim milk
• 3 tbsp all-purpose flour
• 1 1/2 cups shredded reduced-fat cheddar cheese
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 2 large eggs at room temperature, separated
• 2 large egg whites at room temperature

Makes 4 Servings

1. In a medium heavy-bottomed saucepan over low heat, whisk the milk and flour; cook, stirring, until thickened and no longer floury, about 5 minutes. Remove from the heat; stir in the cheese, 1/4 teaspoon of the salt, and the cayanne.
2. Preheat  the oven to 350 F.
3. In a small bowl, stir a small amount of the cheese mixture into the egg yolks, then stir the egg yolk mixture into the cheese mixture.
4. In a large bowl, beat all 4 egg whites until foamy; add the remaining 1/4 teaspoon salt and beat until stiff but not dry. Stir one-fourth of the egg whites into the cheese mixture; with a rubber spatula, fold in the remaining egg whites. Scrape in to a 3-quart ungreased souffle dish. Bake until pouffed and cooled through, about 35 minutes. Serve at once.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. They say that souffles are difficult to make. NOT TRUE! If you carefully follow the directions step-by-step and your souffles will turn out delicious. When you beat the egg whites, make sure they are at room temperature and beat the egg whites for 5 minutes for the souffles to really poof up. These souffles were absolutely delicious because they were airy and cheesey. You can use any kind of shredded cheese in this recipe and your souffle will be delicious. I used a combination of cheddar and parmesean cheeses they were heavenly. Don't forget to serve these souffles immeadiately because they begin to deflate the minute they are removed from the oven. I highly recommend serving this dish at your next dinner party because it is so elegant.