CHEESE SOUFFLE
Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:40:00
Calories: 430
Fat: 37 grams
Protein: 19 grams
Carbohydrates: 4 grams
Fiber: 0 grams
Net Carbs: 4 grams
1/4 cup grated Parmesan cheese, divided (about 2 ounces)
4 tablespoons unsalted butter
2 tablespoons Atkins Quick Quisine
TM Bake Mix
2 tablespoons whole-wheat pastry flour
3/4 cup heavy cream
3/4 cup water
2 cups cheddar cheese, grated (about 8 ounces)
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
6 large eggs, separated
1. Preheat oven to 350F. Grease a two-quart souffl dish
and sprinkle with 2 tablespoons Parmesan cheese. Set
aside.
2. Melt butter in a medium saucepan over moderate heat.
Stir in soy and pastry flours and mix well. Slowly add
heavy cream and water, whisking constantly. Stir in
remaining Parmesan, cheddar, salt and cayenne. Bring
to a boil, stirring constantly, until mixture is smooth,
about 3 minutes. Remove from heat and whisk in egg
yolks, one at a time. Transfer to a large bowl and set
aside.
3. With an electric mixer in high speed, beat whites until
stiff peaks form, about 4 minutes. Using a rubber
spatula, fold whites into cheese mixture in three
additions.
4. Gently pour souffl mixture into prepared dish and bake
on center rack for 40 to 45 minutes, until a skewer
inserted in middle comes out clean and souffl is
completely risen and browned. Serve immediately.
A souffle should be served immediately as it starts to collapse a
few minutes after removing from the oven.
Atkins - Cheese Souffle
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