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Bacon & Cheese Soufflé


  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 3/4 cup milk
  • 3/4 cup Shredded Mild Cheddar Cheese
  • 1 Tsp. Dijon Mustard
  • 4 slices Bacon, cooked and crumbled
  • 4 eggs, separated
  • ½ tsp onion powder


  1. PREHEAT oven to 350°F.
  2. Melt butter in medium saucepan on medium heat; stir in flour.
  3. Cook 1 min.
  4. Gradually add milk, stirring until well blended, add onion.
  5. Cook and stir until mixture comes to boil. Remove from heat.
  6. Add cheese, stirring until melted.
  7. Stir in mustard and bacon.
  8. Cool slightly.
  9. Stir in egg yolks, 1 at a time.
  10. BEAT egg whites with electric mixer on medium speed until stiff but not dry, about 5 min.
  11. Gently fold into yolk mixture.
  12. Pour into 12 lightly greased nonstick muffin cups.
  13. BAKE 25 min. or until puffed and set.




Ham & Feta Soufflé


  • 1/2 cup plus 2 Tbsp. CREAM OF WHEAT Cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked, divided
  • 2 cups fat free milk
  • 1/2 cup Crumbled Reduced Fat Feta Cheese
  • 1/4 cup chopped onion
  • 1/4 cup chopped fresh parsley
  • 3 slices Smoked Ham, chopped
  • 3 eggs, separated


  1. GREASE 1-1/2-quart soufflé or casserole dish; sprinkle with 2 Tbsp. of the cereal.
  2. Set aside.
  3. BRING milk to boil in medium saucepan on medium heat.
  4. Gradually stir in remaining 1/2 cup cereal; cook 2 to 3 minutes or until thickened, stirring constantly.
  5. Remove from heat; cool 5 minutes.
  6. Add cheese, onion, parsley, ham and 1 of the egg yolks; mix well.
  7. (Reserve remaining 2 egg yolks for another use.)
  8. Set aside.
  9. BEAT egg whites with electric mixer on high speed until stiff peaks form.
  10. Add to cereal mixture; stir gently with wire whisk until well blended.
  11. Pour into prepared dish.
  12. BAKE at 400°F for 35 to 40 minutes or until center is set and top is golden brown.
  13. Serve immediately.




Pumpkin soufflés


  • 1 egg substitute
  • 2 egg whites
  • 1/3 c. Splenda
  • ½ tbsp. cornstarch
  • ½ c. orange juice
  • 8 oz. cooked pumpkin
  • ¼ tsp. cream of tartar


  1. Preheat oven to 375 degrees F.
  2. Grease six one-cup soufflé dishes.
  3. In 2-quart saucepan, combine Splenda and cornstarch; gradually stir in orange juice and pumpkin until smooth.
  4. Heat to boiling, stirring constantly over medium heat.
  5. Beat together egg whites and cream of tartar with electric mixer until stiff peak forms.
  6. Beat egg substitute into pumpkin mixture and with rubber spatula, fold 1 c. pumpkin mixture into the egg whites and mix well.
  7. Fold remaining egg white mixture into remaining pumpkin mixture.
  8. Divide among greased dishes and bake for 16 minutes or until puffy and lightly browned.
  9. Serve while warm.

Serves 6.

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