Wednesday, May 8, 2013

Swiss Cheese Souffles

These souffles are beautiful and savory. They are a  nice addition to any meal.

serves 6 ( 3 points +)

  • 6 tsp. grated Parmesan cheese
  • 2-1/2 T. flour
  • 1/8 tsp. ground red pepper
  • 1/8 tsp. grated nutmeg
  • 1/8 tsp. black pepper
  • 1/2 c. skim milk
  • 2 T. white wine
  • 1/4 tsp. salt
  • 1/2 c. shredded Swiss cheese
  • 2 egg yolks
  • 4 egg whites

Preheat oven to 400 degrees
To prepare souffles, coat each of 6 ( 8 oz) ramekins with cooking spray. Sprinkle each ramekin with 1 tsp. Parmesan cheese and tilt to coat.
Combine flour and the next three ingredients in a small saucepan. Gradually add milk and white wine, stirring with a whisk until smooth. Cook 3-4 minutes or until thick and bubbly. Remove from heat. Add salt and Swiss cheese, Stir until cheese melts. Spoon mixture into a large bowl and let stand for 5 minutes. Stir in egg yolks.
Place egg whites in a large mixing bowl. Beat at high speed until medium peaks form. Gently stir one quarter of egg whites into yolk mixture; gently fold in remaining egg whites. Spoon into prepared ramekins. Place dishes on a baking sheet and place in the oven. Immediately reduce oven temperature to 375. Bake 17 minutes or until puffed and golden.

adapted from "Cooking Light"

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