Cheese Souffle Recipe
Summary
Ingredients
| Oil | 3 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Whole wheat flour | 3 Tablespoon | |
| Nutritional yeast | 3 Tablespoon | |
| Soy flour | 1 Teaspoon | |
| Thyme | 1⁄2 Teaspoon | |
| Hot milk | 2 Cup (32 tbs) | |
| Eggs | 6 , separated | |
| Milk powder | 1⁄2 Cup (8 tbs) | |
| Hard cheese | 1⁄2 Cup (8 tbs), grated |
Nutrition Facts
Serving size
Calories 270 Calories from Fat 164
% Daily Value*
Total Fat 19 g28.5%
Saturated Fat 6 g29.8%
Trans Fat 0 g
Cholesterol 228.4 mg76.1%
Sodium 411.6 mg17.1%
Total Carbohydrates 13 g4.4%
Dietary Fiber 1.7 g6.6%
Sugars 5.8 g
Protein 15 g29.1%
Vitamin A 8.1% Vitamin C 1.5%
Calcium 25.1% Iron 9.4%
*Based on a 2000 Calorie diet
Directions
Blend in flours.
Gradually add milk and cook over gentle heat, stirring, until smooth and thickened, Blend in .milk powder, salt, yeast, and thyme.
Remove from heat.
When cool, blend in beaten egg yolks and cheese.
Fold in stiffly beaten egg whites.
Turn into oiled casserole or oiled individual custard cups.
Bake uncovered at 350° F., 1 hour for casserole, 45 minutes for individual custard cups.
Do not open oven door while baking.
Chef
