Cheese Soufflé
2.3g
Net Carbs
18.8g
Protein
37.8g
Fat
0.3g
Fiber
423
Calories
Ingredients:
- 1/8 teaspoon Red or Cayenne Pepper
- 2 cups shredded Cheddar Cheese
- 1/4 teaspoon Salt
- 2 tablespoons 100% Stone Ground Whole Wheat Pastry Flour
- 1/4 cup Parmesan Cheese (Grated)
- 6 large Eggs (Whole)
- 3/4 cup Tap Water
- 2 tablespoons Whole Grain Soy Flour
- 1/4 cup Unsalted Butter Stick
- 3/4 cup Heavy Cream
Directions:
- Preheat oven to 350°F. Grease a two-quart soufflé dish and sprinkle with 2 tablespoons Parmesan cheese, reserve the remaining 2 tablespoons. Separate the eggs placing the yolks in a small bowl and the whites into the bowl of an electric mixer. Set aside.
- Melt butter in a medium saucepan over moderate heat. Stir in soy and pastry flours and mix well. Slowly add heavy cream and water, whisking constantly. Stir in remaining parmesan, cheddar, salt and cayenne pepper. Bring to a boil, stirring constantly, until mixture is smooth, about 3 minutes. Remove from heat and whisk in egg yolks, one at a time. Transfer to a large bowl and set aside.
- With an electric mixer in high speed, beat whites until stiff peaks form, about 4 minutes. Using a rubber spatula, fold whites into cheese mixture in three additions. Gently pour soufflé mixture into prepared dish and bake on center rack for 40 to 45 minutes, until a skewer inserted in middle comes out clean and soufflé is completely risen and browned. Serve immediately.
