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Cheese Souffle in A Blender Recipe
|Butter||2 Tablespoon (1/4 Stick)|
|Parmesan cheese||2 Tablespoon|
|Diced cheese||1 1⁄2 Cup (24 tbs) (Half Swiss And Half Cheddar)|
|Eggs||5 , separated|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Hot milk||2 Cup (32 tbs) (Not Boiling)|
Serving size: Complete recipe
Calories 2513 Calories from Fat 1716
% Daily Value*
Total Fat 192 g294.8%
Saturated Fat 36.6 g182.8%
Trans Fat 0 g
Cholesterol 1568.5 mg
Sodium 4219.9 mg175.8%
Total Carbohydrates 56 g18.6%
Dietary Fiber 0.88 g3.5%
Sugars 26 g
Protein 150 g300.8%
Vitamin A 51% Vitamin C 0.03%
Calcium 101.2% Iron 36%
*Based on a 2000 Calorie diet
Butter dish and paper and sprinkle with Parmesan.
Preheat oven to 375°F.
Place cheeses, egg yolks, flour, mustard and salt in blender.
Blend on high speed 15 seconds.
Add to milk in 2-quart 'saucepan and cook slowly stirring constantly, until mixture reaches custard consistency.
Beat egg whites until they form stiff peaks.
Fold whites gently into custard mixture.
Pour into prepared souffle dish and bake until lightly browned, about 35 minutes.