POINTS® Value |  5
Servings | 8
Preparation Time | 15 min
Cooking Time | 35 min
Level of Difficulty | Moderate

breakfast | Use egg whites in our Cheese Soufflé to lessen the fat content, not the taste. Tip: You'll know your egg whites are properly beaten when they're still glossy and they remain in the bowl, even when turned upside-down.


4 Tbsp all-purpose flour, divided
2 Tbsp light butter
1/2 tsp table salt
1/4 tsp cayenne pepper
1/4 cup grated Parmesan cheese
2/3 cup low-fat shredded cheddar cheese
2 large egg yolk(s)
16 fl oz fat-free creamer, such as fat-free 1/2 and 1/2
5 large egg white(s), beaten

Instructions


1. Heat oven to 375°F. Coat a 2-quart soufflé pan with cooking spray; coat with 2 tablespoons flour.
2. In a small pot over medium heat melt butter; whisk in 2 tablespoons flour to combine. Slowly whisk in half-and-half until smooth. Remove from heat. Whisk in salt, pepper, cheeses and yolks. Spoon into large bowl.
3. In three additions, fold whites into cheese mixture. Pour into soufflé pan. Bake until evenly risen and toothpick in center comes out clean, 35 minutes. Yields about 1 cup per serving.