Blue Cheese Souffle Recipe

Blue Cheese Souffle Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Lightened up to fewer than 100 calories per serving and packed with protein, this rich and flavorful soufflé is a great side for beef. —Sarah Vasques, Milford, New Hampshire

This recipe is:

Healthy

Diabetic Friendly

Subscriber Exclusive

[X]

Rate Blue Cheese Souffle Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Blue Cheese Souffle Recipe

Prep: 25 min. Bake: 25 min.

Yield: 8 Servings

25 25 50

Ingredients

5 egg whites
6 tablespoons grated Parmesan cheese, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
Dash cayenne pepper
1 cup fat-free milk
1/3 cup crumbled blue cheese
4 egg yolks
1/8 teaspoon cream of tartar

Directions

Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. souffle dish with cooking spray and lightly sprinkle with 2 tablespoons Parmesan cheese; set aside.
In a small saucepan, combine flour and spices. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1 minute longer or until thickened. Reduce heat. Stir in blue cheese and remaining Parmesan cheese. Remove from the heat; transfer to a large bowl.
Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
In another large bowl with clean beaters, beat egg whites and cream of tartar until stiff peaks form. With a spatula, stir a fourth of the egg whites into cheese mixture until no white streaks remain. Fold in remaining egg whites until combined.
Transfer to prepared dish. Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 8 servings.

Nutritional Facts 1 serving equals 95 calories, 5 g fat (3 g saturated fat), 111 mg cholesterol, 335 mg sodium, 5 g carbohydrate, trace fiber, 8 g protein. Diabetic Exchanges: 1 medium-fat meat, 1/2 fat.

Originally published as Blue Cheese Souffle in Healthy Cooking December/January 2013, p27