Cheese Soufflé with Fresh Corn

By Lv2Cook

Ingredients

• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1 cup skim milk
• 1/2 cup all-purpose flour
• 1/2 cup fat-free cottage cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon ground nutmeg
• 2 large egg yolks
• 1 cup (4 ounces) reduced-fat extra-sharp Cheddar cheese
• 4 large egg whites (at room temperature)
• 1/2 teaspoon cream of tartar
• Cooking spray

Details

Servings 1

Preparation

Step 1

Preheat oven to 400º .

Place first 8 ingredients in a food processor; process until blended, scraping sides of processor bowl once. Add cheddar cheese; pulse 2 times or until well-blended. Spoon corn mixture into a large bowl.

Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture. Pour mixture into a 21/2 quart soufflé dish coated with cooking spray.

Place soufflé in a 400º oven; immediately reduce oven temperature to 375º , and bake 45 minutes or until puffy and golden.

Serving Size: 1 cup