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Egg and Cottage Cheese Soufflés
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Yield: 4 servings:
Preparation time:
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| Egg and Cottage Cheese Soufflés These adorable soufflés are a perfect brunch item! Serve with some whole grain toast and fruit for a well-rounded meal and added fiber. You can cover and refrigerate them for a quick microwavable breakfast the next day. Ingredients: | |
| 1 | egg |
| ¼ cup plus 2 Tablespoons | liquid egg whites |
| 1 cup | low fat cottage cheese |
| 1 cup 2% | shredded Mexican blend or cheddar cheese |
| 2 Tablespoons | chopped scallions |
Directions:
Preheat oven or toaster oven to 350 degrees. In a blender or food processor, combine egg, egg whites, cottage cheese and ½ of the shredded cheese. Blend until thoroughly combined, approx. 30 seconds. Pour into a bowl and add the remainder of the shredded cheese and scallions. Gently stir to combine. Lightly spray 4 ramekins with cooking spray. Divide mixture among the 4 ramekins and place them on a baking sheet. Bake for approximately 40 minutes until soufflés rise and are golden brown. Remove from oven and serve. They will fall once out of the oven.
Makes 4 servings:
156 calories, 7.5g fat, 4g sat fat, 66mg chol, 295mg sodium, 3.3g carbohydrate, .1g fiber, 2g sugar, 18g protein
Tips and Twists:
This recipe is simple but very tasty. Switch it up by adding your favorite spices and herbs. If you want to lower the calories and fat slightly, decrease the amount of cheese.
Lynne W. Kurzweil, RD
Recipe uploaded with Shop'NCook for iPhone.
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