Cheese Souffle

4 egg whites
1/4 cup butter
1/4 cup flour
1/4 teaspoon dry mustard
dash ground red pepper
1 cup skim milk
2 cups shredded cheddar
For cheese sauce, in a medium saucepan melt
butter; stir in flour, dry mustard, and cayenne pepper. Add milk all at
once.
Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In a medium bowl beat egg yolks with a fork until combined.
Slowly add cheese sauce to egg yolks, stirring constantly. Cool slightly.
Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In a medium bowl beat egg yolks with a fork until combined.
Slowly add cheese sauce to egg yolks, stirring constantly. Cool slightly.
In a large mixing bowl beat egg whites with an
electric mixer on medium to high speed until stiff peaks form (tips
stand straight). Gently fold about 1 cup of the stiffly beaten egg
whites into cheese sauce.
Gradually pour cheese sauce over remaining stiffly
beaten egg whites, folding to combine. Pour into an ungreased 2-quart
souffle dish.
Bake in a 350 degree F oven for about 40 minutes
or until a knife inserted near center comes out clean. Serve
immediately. Makes 4 servings.
Recipe mildly modified from BHG
Recipe mildly modified from BHG
