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Ingredients
- 125 gm butter
- 1/3 c. flour, plain
- 1 c. lowfat milk
- 100 gm cheese, grated
- 1 Tbsp. parmesan cheese
- 4 x Large eggs
- 3 Tbsp. fresh herbs (minced) salt, pepper, nutmeg
Directions
- Carefully separate the Large eggs.
- Heat the butter in a saucepan and add in the flour, stirring with a wire whisk. Add in the lowfat milk, stirring rapidly with whisk. When blended and smooth, add in the salt, pepper, nutmeg.
- Simmer gently for 5 min stirring the bottom regularly to ensure it doesn't burn.
- Remove sauce from heat, stir in grated cheeses and allow to cold slightly. Whisk in egg yolks and minced fresh herbs. Sauce should be thick and creamy.
- Using a clean bowl and a whisk, beat egg whites till soft peaks form. Add in half the whites to the cheese mix, folding through carefully with flat spatula; then mix in remaining whites.
- (Adding whites in two portions like this makes it easier to fold them through the mix; it also makes sure you don't overbeat mix and break down the aeration).
- Pour souffle mix into four greased individual souffle dishes to within 1cm of the top.
- Bake in a moderate oven (350F) approx. 30 min till lightly golden. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 4 servings | |
| Calories 541 | |
| Calories from Fat 425 | 79% |
| Total Fat 48.22g | 60% |
| Saturated Fat 28.94g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 512mg | 21% |
| Potassium 205mg | 6% |
| Total Carbs 11.77g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.75g | 3% |
| Protein 16.39g | 26% |
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