email this page
4 tablespoons butter, plus extra to coat soufflé dish
4 tablespoons all-purpose flour
1¾ cups 2% reduced-fat milk
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
1/8 teaspoon grated nutmeg
2 cups (8 ounces) shredded Comté cheese
4 eggs, separated
1. Preheat oven to 375F. Lightly coat the bottom and sides of a 2-quart soufflé dish with butter.
2. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour; cook, stirring, 2 minutes. Gradually add milk, stirring constantly to blend. Add salt, pepper and nutmeg. Bring to a low boil. Reduce heat and simmer, stirring, until thickened. Add cheese; stir until melted. Remove from heat. Beat in egg yolks, one at a time. Cool.
3. Beat egg whites until stiff and smooth. Blend a dollop of whites into the cheese mixture to lighten it. With a rubber spatula, gently fold cheese mixture into remaining egg whites, using an up-and-down, circular motion, until only a few white streaks remain.
4. Spoon into soufflé dish and bake 35 to 40 minutes. Serve immediately Serves 4.
Nutritional Information
2. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour; cook, stirring, 2 minutes. Gradually add milk, stirring constantly to blend. Add salt, pepper and nutmeg. Bring to a low boil. Reduce heat and simmer, stirring, until thickened. Add cheese; stir until melted. Remove from heat. Beat in egg yolks, one at a time. Cool.
3. Beat egg whites until stiff and smooth. Blend a dollop of whites into the cheese mixture to lighten it. With a rubber spatula, gently fold cheese mixture into remaining egg whites, using an up-and-down, circular motion, until only a few white streaks remain.
4. Spoon into soufflé dish and bake 35 to 40 minutes. Serve immediately Serves 4.
Per serving: 480 calories, 36g fat, 310mg chol., 27g prot., 12g carbs., 0g fiber, 530mg sodium.
