- 4
Ingredients
- Makes: 4 servings
- Prep: 40 minutes
- Bake: 25 minutes
- 4 egg whites
- 1-1/2 cups fat-free milk
- 2 tablespoons finely chopped red sweet pepper
- 1 tablespoon thinly sliced green onion
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/3 cup cornmeal
- 1 egg yolk, slightly beaten
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded extra-sharp cheddar cheese (1 ounce)*
- Nonstick spray coating
Preparation
Step 1
Allow egg whites to stand at room temperature for 30
minutes. Meanwhile, in a large heavy saucepan combine milk, sweet pepper, green onion, salt, and red pepper. Cook and stir over medium heat until mixture just begins to bubble. Slowly add cornmeal, stirring constantly. Cook and stir over medium heat about 5 minutes or until mixture begins to thicken. Remove from heat. Stir half of the cornmeal mixture into the egg yolk. Return mixture to the saucepan. Stir in Parmesan cheese and cheddar cheese until melted.
Lightly spray a 1-1/2-quart soufflé dish with nonstick coating; set aside. In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about half of the beaten egg whites into the cheese mixture. Gradually pour cheese mixture over remaining beaten egg whites, folding to combine. Pour into prepared soufflé dish.
Bake in a 375 degree F oven about 25 minutes or until a knife inserted in center comes out clean and top is golden brown. Serve immediately. Makes 4 servings.
nutrition facts
Servings Per Recipe 4 servings Calories 168, Total Fat (g) 6, Saturated Fat (g) 4, Cholesterol (mg) 69, Sodium (mg) 397, Carbohydrate (g) 14, Fiber (g) 1, Protein (g) 13, Vitamin A (DV%) 20, Vitamin C (DV%) 10, Calcium (DV%) 21, Iron (DV%) 5, Starch (d.e.) .5, Milk (d.e.) .5, Lean Meat (d.e.) 1, Percent Daily Values are based on a 2,000 calorie diet