Cheddar Souffle Recipe
- 1/2 cup milk
- 5 teaspoons quick-cooking tapioca
- 1/4 teaspoon salt
- 1/3 cup shredded cheddar cheese
- 2 eggs, separated
- 1. In a saucepan, combine milk, tapioca and salt; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in cheese until melted.
- 2. In a small bowl, beat egg yolks; add to tapioca mixture. In another bowl, beat egg whites until stiff peaks form; fold into tapioca mixture. Pour into a greased 1-qt. baking dish. Place the dish in a large pan of hot water. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
1/2 cup: 212 calories, 12g fat (7g saturated fat), 241mg cholesterol, 501mg sodium, 12g carbohydrate (3g sugars, 0g fiber), 12g protein
Reviews for Cheddar Souffle
"Can cornstarch or flour be substituted for the quick cooking tapioca in this recipe?According to one source: 1 Tablespoon tapioca is equal to 1 1/2 Tablespoonsall-purpose flour OR 1 Tablespoon cornstarch is equal to 1 1/3 Tablespoons quick-cooking tapioca."
"Can cornstarch or flour be substituted for the quick cooking tapioca in this recipe?According to one source to I Tbsp tapioca is equal to 1 1/2 Tbls. all-purpose flour OR 1 Tbls. cornstarch is equal to 1 1/3 Tbls. quick-cooking tapioca."
"My super picky other half actually asked me to make another batch because he was still hungry."