Whole Wheat Souffle Recipe

Whole Wheat Souffle picture

Summary

Difficulty LevelEasyServings6
Method

Ingredients

 Seasoned stock1 1⁄2 Cup (24 tbs)
 Milk3⁄4 Cup (12 tbs)
 Cracked wheat1⁄2 Cup (8 tbs)
 Eggs3 , separated
 Nutritional yeast3 Tablespoon
 Grated cheese1⁄2 Cup (8 tbs)
 Celery seeds1⁄2 Teaspoon, crushed
 Oil2 Tablespoon

Nutrition Facts

Serving size

Calories 205 Calories from Fat 109

% Daily Value*

Total Fat 12 g18.9%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 118.3 mg

Sodium 301.3 mg12.6%

Total Carbohydrates 13 g4.4%

Dietary Fiber 3 g11.9%

Sugars 1.8 g

Protein 12 g23.3%

Vitamin A 4% Vitamin C 0.23%

Calcium 17.5% Iron 7.3%

*Based on a 2000 Calorie diet

Directions

Heat stock in top of double boiler over direct heat.
When boiling, add wheat, yeast and oil.
Cover.
Race over bottom of double boiler, to which hot water has been added.
Cook over gentle heat until wheat has absorbed liquid.
Cool to lukewarm.
Stir in milk, egg yolks, cheese and celery seeds.
Fold in stiffly beaten egg whites.
Turn into oiled custard cups.
Bake at 350° F. for 30 minutes.
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