Cheese Soufflé: Light Recipe

Ingredients:

• 1/4 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 1 cup fat-free milk
• 3 egg yolks, lightly beaten
• 4 egg whites
• 1/4 teaspoon cream of tartar

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine Parmesan cheese, flour, salt, cayenne pepper, and nutmeg. Gradually stir in milk. Cook and stir over medium heat until mixture thickens and boils. Reduce heat; cook and stir 2 minutes more. Remove from heat.
3. Beat egg yolks lightly. Gradually whisk some of the hot mixture into egg yolks; return egg mixture to remaining hot mixture in saucepan. Stir in 1/4 cup of the Swiss cheese. Set aside.
4. In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer until stiff peaks form. Gently fold egg white mixture into cheese mixture. Spoon into eight ungreased 6-ounce soufflé dishes.
5. Bake for 20 to 22 minutes or until a knife inserted near the centers comes out clean. Serve immediately.

Verdict:

This light cheese soufflé recipe is perfect for anyone looking for a healthier version of the classic dish. The soufflés are light, fluffy, and full of cheesy flavor. The cayenne pepper and nutmeg add a nice touch of spice and warmth to the dish.

Serving Suggestions:

Serve this soufflé with a simple green salad or steamed vegetables for a complete meal. It’s also a great appetizer or side dish for a dinner party or holiday gathering.