LOW CARB CHEDDAR CHEESE SOUFFLE
This recipe was first published in a book by Carol Cutler called The Six Minute Souffle, but I found it on the blog www.sweetyetsour.com where her daughter posted it. In additon to being a tasty, low carb dish I believe it is also gluten free. I followed Ms. Cutler's ingredients and instructions to a "T", but did lightly dust the buttered souffle dish with grated parmesan cheese (additional amount to the 1/4 cup ingredient), and the top of the souffle as well as the edges were an attractive deep brown when baked. I find that leftovers heat well in individual portions in the microwave.
Provided by Sweet Baboo
Categories Lunch/Snacks
Time 50m
Yield 1 souffle, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat your oven to 375 degrees and butter a large souffle dish or.
- 6 small souffle dishes.
- 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
- pepper. Blend until mixed well and smooth.
- 3. With the blender running, add the cheddar through the hole in the.
- lid, one chunk at a time until all are chopped up and the mixture is.
- thick. Add the cream cheese in the same manner. (Note - the mixture.
- will be very thick at this time; it may be necessary to stop the.
- blender and stir the mixture around with a spatula to fully.
- incorporate the cheeses.).
- 4. Once all of the cheddar and cream cheese is fully incorporated, run.
- the blender for 5 more seconds, just to get a little air in the.
- mixture.
- 5. Pour the mixture into the buttered souffle dish(es).
- 6. Bake the souffle for 40-50 minutes depending upon your preference.
- The original recipe says that either you can bake the souffle for 40.
- minutes and use the "liquid center as a sauce to spoon over the rest.
- of the souffle", or you can just do what I do and bake it for 50.
- minutes to get a nice firm souffle all the way through.
- The souffle will have a lovely brown top:.
Nutrition Facts : Calories 477.2, Fat 42.9, SaturatedFat 24.6, Cholesterol 282.9, Sodium 634.3, Carbohydrate 3.7, Sugar 2.1, Protein 19.8
NO BRAINER CHEESE AND EGG SOUFFLE
Adapted from Wyatt House Country Inn North Conway, New Hampshire, this is easy! They serve this for breakfast!
Provided by Sharon123
Categories Breakfast
Time 40m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, mix eggs, milk, garlic salt, and pepper. Set aside.
- Spray 3 ramekins with non-stick cooking spray and fill 1/2 full with cheese. Pour egg mixture into ramekins and fill to top. Place ramekins on cookie sheet and bake at 375 degrees for 30 minutes until high and fluffy. Serve immediately. Enjoy!
Nutrition Facts : Calories 160.3, Fat 10.5, SaturatedFat 3.7, Cholesterol 375.8, Sodium 155.3, Carbohydrate 2, Sugar 0.4, Protein 13.4
LOW FAT CHEESE AND ASPARAGUS SOUFFLé
A light and easy Souffle - this makes an impressive starter or a light luncheon dish! I have tried to make this a lower fat souffle than is usual. It can be served with a crispy French bread and a fresh salad if you are serving it for lunch. Use vegetable stock instead of chicken stock, if you want to make this a vegetarian souffle.
Provided by French Tart
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 175C/350°F.
- Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss.
- cheese, oil, and Parmesan cheese.
- Combine the cornstarch or.
- arrowroot powder with the chicken broth and stir until smooth.
- Add to the asparagus mixture.
- Fold in the beaten egg whites until they disappear.
- Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm.
- Serve immediately.
INDIVIDUAL CHEESE SOUFFLES
Eggs should be at room temperature. Swiss cheese is good too but change the seasonings a bit -tarragon is good.
Provided by WiGal
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Coat 4 (6 ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
- In a heavy saucepan, melt butter over medium heat.
- Add onion and cook for 1 minute.
- Sprinkle with flour.
- Cook, stirring, until mixture begins to pull away from pan.
- Gradually whisk in milk.
- Return to medium heat; cook, stirring, for 3 minutes or until thickened and bubbly.
- Remove from heat.
- Whisk in a large bowl, the egg yolks, salt, pepper, dry mustard, and garlic powder.
- Temper the yolk mixture, by putting some of it into the onion milk sauce, then add all the onion milk sauce back into large bowl of yolks.
- In a medium sized bowl, beat the egg whites and cream of tartar until stiff peaks form that do not fall over when the whisk is lifted.
- Gently fold the egg whites and Cheddar into cooled sauce in large bowl.
- Divide mixture evenly among four custard cups.
- Sprinkle with Parmesan.
- Put custard cups on a baking sheet so that they are easier to handle.
- Bake for 20 minutes.
- Souffle should still be moist in center; do not overcook and yes it will fall but that is the nature of a souffle.
Nutrition Facts : Calories 293.2, Fat 21.6, SaturatedFat 12.4, Cholesterol 192.2, Sodium 467.6, Carbohydrate 11.5, Fiber 0.7, Sugar 1.3, Protein 13.4
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