2002 Three-Cheese Potato Souffle

By boandozzy

One serving (1/2 cup) equals 153 calories, 5 g fat (3 g saturated fat), 83 mg cholesterol, 442 mg sodium, 16 g carbohydrate, 0.55 g fiber, 11 g protein.

Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fat.

Originally published as Three-Cheese Potato Souffle in Light & Tasty June/July 2001, p22

Ingredients

• 4 cups mashed potatoes (without added milk and butter)
• 1 cup fat-free milk
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 2/3 cup shredded reduced-fat Swiss cheese
• 1/3 cup shredded Parmesan cheese
• 1/3 cup chopped green onions
• 1 small onion, chopped
• 1-1/4 teaspoons salt
• 1/4 teaspoon pepper
• 4 eggs, separated

Details

Servings 12
Preparation time 15mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the potatoes, milk, cheeses, onions, salt and pepper. Beat egg yolks; stir into potato mixture. In a small bowl, beat egg whites until stiff peaks form; gently fold into potato mixture.

Transfer to a 2-qt. souffle dish coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until golden. Serve immediately. Yield: 12 servings.