Roasted Red Pepper and Herbed Cream Cheese Puff
Serve with: Spinach salad. This light and airy dish remains puffed for much longer than a traditional soufflé.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 176 |
| pro | 8 g |
| total fat | 14 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 236 mg |
| sodium | 312 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 8% |
| vit A | 26% |
| vit C | 65% |
| folate | 12% |
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1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 clove garlic, minced
1 cup (250 mL) thinly sliced roasted red peppers
1/2 tsp (2 mL) salt
1/4 tsp (1m L) pepper
1/2 cup (125 mL) herbed cream cheese
6 eggs, separated
Preparation:
In large nonstick skillet, heat oil over medium heat; cook onion, garlic, red peppers, salt and pepper until onion is softened, about 5 minutes. Stir in cream cheese until melted. Transfer to bowl; whisk in egg yolks.
In separate large bowl, beat egg whites until stiff peaks form. Stir about one-quarter into red pepper mixture; fold in remaining egg whites. Spread in greased 8-cup (2 L) casserole dish.
Bake in bottom third of 400°F (200°C) oven until puffed and knife inserted in centre comes out clean, about 25 minutes.
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