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
- PREHEAT oven to 350°F.
- Melt butter in medium saucepan on medium heat; stir in flour.
- Cook 1 min.
- Gradually add milk, stirring until well blended, add onion.
- Cook and stir until mixture comes to boil. Remove from heat.
- Add cheese, stirring until melted.
- Stir in mustard and bacon.
- Cool slightly.
- Stir in egg yolks, 1 at a time.
- BEAT egg whites with electric mixer on medium speed until stiff but not dry, about 5 min.
- Gently fold into yolk mixture.
- Pour into 12 lightly greased nonstick muffin cups.
- 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
- GREASE 1-1/2-quart soufflé or casserole dish; sprinkle with 2 Tbsp. of the cereal.
- Set aside.
- BRING milk to boil in medium saucepan on medium heat.
- Gradually stir in remaining 1/2 cup cereal; cook 2 to 3 minutes or until thickened, stirring constantly.
- Remove from heat; cool 5 minutes.
- Add cheese, onion, parsley, ham and 1 of the egg yolks; mix well.
- (Reserve remaining 2 egg yolks for another use.)
- Set aside.
- BEAT egg whites with electric mixer on high speed until stiff peaks form.
- Add to cereal mixture; stir gently with wire whisk until well blended.
- Pour into prepared dish.
- BAKE at 400°F for 35 to 40 minutes or until center is set and top is golden brown.
- Serve immediately.
- 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
- Preheat oven to 375 degrees F.
- Grease six one-cup soufflé dishes.
- In 2-quart saucepan, combine Splenda and cornstarch; gradually stir in orange juice and pumpkin until smooth.
- Heat to boiling, stirring constantly over medium heat.
- Beat together egg whites and cream of tartar with electric mixer until stiff peak forms.
- Beat egg substitute into pumpkin mixture and with rubber spatula, fold 1 c. pumpkin mixture into the egg whites and mix well.
- Fold remaining egg white mixture into remaining pumpkin mixture.
- Divide among greased dishes and bake for 16 minutes or until puffy and lightly browned.
- Serve while warm.