Cheese Souffle with Fresh Corn
Serves 6
Recipe By: Cooking Light
1 1/2 cup fresh corn kernels
1 cup skim milk
1/2 cup all-purpose flour
1/2 cup fat-free cottage chees
1/2 tsp salt
1/4 tsp ground nutmeg
2 lg egg yolks
1 cup reduced fat extra-sharp cheddar cheese
4 lg egg whites -- room temperature
1/2 tsp cream of tartar
cooking spray
Preheat oven to 400 . Place first 8 ingredients in a food processor;
process until blended, scaping sides of processor once. Add cheddar
cheese; pulse 2 times or until well-blended. Spoon corn mixture into a
large bowl. Beat egg whites and cream of tartar at high speed of a mixer
until soft peaks form. Gently fold one-fourth of egg white mixture into
corn mixture; gently fold in remaining egg white mixture. Pour mixture
into a 2 1/2-quart souffle dish coated with cooking spray. Place souffle
in a 400 oven; immediately reduce oven temperature to 375 , and bake 45
minutes or until puffy and golden.
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