Herb Goat Cheese Souffle
Serve with: Tossed Salad and Roasted Cherry Tomatoes
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 313 |
| pro | 21 g |
| total fat | 21 g |
| sat. fat | 10 g |
| carb | 8 g |
| fibre | trace |
| chol | 408 mg |
| sodium | 643 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 12% |
| vit A | 20% |
| vit C | 5% |
| folate | 27% |
-
8 eggs, separated
1 cup (250 mL) milk
3 tbsp (50 mL) all-purpose flour
2 tbsp (25 mL) minced fresh parsley
1-1/2 tsp (7 mL) italian herb seasoning
1/2 tsp (2 mL) salt
Pinch each pepper and cayenne pepper
1 tube (4.5 oz/140 g) soft goat cheese
Preparation:
In large bowl, whisk together egg yolks, milk, flour, parsley, herb seasoning, salt, pepper and cayenne. Crumble goat cheese; whisk into egg mixture until combined but still slightly lumpy.
In bowl, beat egg whites until stiff peaks form. Whisk one-third into egg yolk mixture; fold in remaining whites.
Pour into 8-inch (2 L) square glass baking dish. Bake in centre of 400°F (200°C) oven until puffed, dark golden and top is firm to the touch, about 30 minutes.
Source
Canadian Living Magazine: May 2004
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