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Camembert Souffles

Set the mood for a romantic morning meal with these beautiful souffles. They can help to make an ordinary morning special. —Irina Ummel, Arlington, Texas

2 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

2 egg whites
2 tablespoons grated Parmesan cheese
1 tablespoon butter
2-1/4 teaspoons all-purpose flour
Dash ground nutmeg
Dash cayenne pepper
1/2 cup 2% milk
1/3 cup shredded Gruyere or Swiss cheese
1 ounce Camembert cheese
1-1/2 teaspoons sherry or reduced-sodium chicken broth
1/2 teaspoon Dijon mustard
1 egg yolk, lightly beaten
Dash cream of tartar
Dash salt

Directions

Let egg whites stand at room temperature for 30 minutes. Coat two
8-oz. ramekins with cooking spray and lightly sprinkle with Parmesan
cheese; set aside.
In a small saucepan, melt butter. Whisk in flour, nutmeg and cayenne
until smooth; gradually add milk. Bring to a boil over medium heat;
cook and stir for 2 minutes or until thickened. Reduce heat; stir in
the Gruyere, Camembert, sherry and mustard until cheeses are melted.
Remove from heat. Transfer to a small bowl.

2 of 2

Camembert Souffles (continued)

Directions (continued)

Stir a small amount of hot mixture into egg yolk; return all to the
bowl, stirring constantly. Allow to cool slightly.
In a small bowl with clean beaters, beat the egg whites, cream of
tartar and salt until stiff peaks form. With a spatula, fold egg
whites into cheese mixture until combined. Transfer to prepared
ramekins.
Bake at 375° for 18-22 minutes or until the top is puffed and
center appears set. Serve immediately. Yield: 2 servings.

Nutrition Facts: 1 souffle (prepared with reduced-fat butter) equals 253 calories, 17 g fat (10 g saturated fat), 149 mg cholesterol, 497 mg sodium, 7 g carbohydrate, trace fiber, 17 g protein.