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Light As A Cloud Souffle Recipe
|Milk||2 Cup (32 tbs)|
|Cream cheese||8 Ounce, softened|
|Soft bread cubes||3 Cup (48 tbs) (1/2 Inch)|
|Snipped parsley||1 Tablespoon|
|Grated onion||1 Tablespoon, grated|
|Crushed rosemary||1⁄2 Teaspoon|
|Egg yolks||4 , well beaten|
Serving size: Complete recipe
Calories 1904 Calories from Fat 1258
% Daily Value*
Total Fat 139 g214.5%
Saturated Fat 73.4 g367.1%
Trans Fat 6.3 g
Cholesterol 1194.7 mg
Sodium 3548.8 mg147.9%
Total Carbohydrates 102 g34.1%
Dietary Fiber 7.5 g29.8%
Sugars 45.7 g
Protein 57 g114.9%
Vitamin A 138.3% Vitamin C 36%
Calcium 85.9% Iron 53.3%
*Based on a 2000 Calorie diet
Stir over low heat until mixture is creamy and smooth.
Set aside to cool.
Toss bread cubes, parsley, onion, and rosemary together in a large bowl.
Add cream cheese mixture; toss lightly and thoroughly.
Blend in the beaten egg yolks.
Beat egg whites until stiff, not dry, peaks are formed.
Fold gently into cheese-bread mixture until thoroughly blended.
Turn into an ungreased 1 1/2-quart souffle dish (deep casserole with straight sides).
Dot top with small portions of butter (about 12 pieces).
Set dish in a pan in a 350Â°F oven.
Pour boiling water into pan to a depth of 1 inch.
Bake about 1 hour, or until a knife inserted halfway between center and edge comes out clean.