Title: Cheese Souffle with Fresh Corn
Categories: Not, Sent
Yield: 6 Servings

1 1/2 c Fresh corn kernels
1 c Skim milk
1/2 c All-purpose flour
1/2 c Fat-free cottage chees
1/2 ts Salt
1/4 ts Ground nutmeg
2 lg Egg yolks
1 c Reduced fat extra-sharp
-cheddar cheese
4 lg Egg whites, room temperature
1/2 ts Cream of tartar
Cooking spray

Preheat oven to 400°.

Place first 8 ingredients in a food processor; process until blended,
scaping sides of processor once. Add cheddar cheese; pulse 2 times or until
well-blended. Spoon corn mixture into a large bowl.

Beat egg whites and cream of tartar at high speed of a mixer until soft
peaks form. Gently fold one-fourth of egg white mixture into corn mixture;
gently fold in remaining egg white mixture. Pour mixture into a 2 1/2-quart
souffle dish coated with cooking spray.

Place souffle in a 400° oven; immediately reduce oven temperature to 375°,
and bake 45 minutes or until puffy and golden.

NOTES : Per Serving: cals - 187 - 29%ff fat - 6.1g
Recipe by: Cooking Light - June 1997 Posted to Bakery Shoppe Digest148 by
The Taillons on Jul 06, 1997