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:
- Preheat oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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.
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