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Cheese Souffle Recipe
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cayenne pepper||1⁄8 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Eggs||6 , separated|
Calories 253 Calories from Fat 176
% Daily Value*
Total Fat 20 g30.3%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol 193.2 mg
Sodium 374.8 mg15.6%
Total Carbohydrates 6 g1.9%
Dietary Fiber 0.13 g0.51%
Sugars 2.5 g
Protein 13 g25.2%
Vitamin A 18.1% Vitamin C 0.11%
Calcium 27.1% Iron 4.9%
*Based on a 2000 Calorie diet
Microwave at HIGH (100%) until melted, about 1 minute.
Blend in flour, salt and cayenne.
Gradually stir in milk.
Microwave at MEDIUM-HIGH (70%) until slightly thickened, about 6 minutes, stirring every 2 minutes.
Microwave atMEDIUM-HIGH (70%) 2 minutes; stirto blend.
Preheat oven to 325°F.
Beat egg yolks.
Stir a small amount of hot sauce gradually into egg yolks; return to sauce, blending well.
Beat egg whites until soft peaks form.
With rubber spatula fold egg whites into cheese sauce, half at a time, just until blended.
Pour into greased 2-quart souffle dish.
Bake 30 to 35 minutes on LOW MIX, 325°F or until top is puffed and golden and center is set.