Herbed Parmesan Soufflé

Cooking Light
Potato starch (sometimes called potato flour) gives this soufflé a light, airy texture. Look for it on the baking aisle. Coating the dish with breadcrumbs gives the soufflé traction to climb.
6 servings


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Cooking spray
1/3 cup dry breadcrumbs
2 tablespoons potato starch
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
1 cup fat-free milk
3/4 cup (3 ounces) grated fresh Parmesan cheese
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1 large egg yolk, lightly beaten
6 large egg whites
1/8 teaspoon cream of tartar


Preheat oven to 350º.

Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1/3 cup dry breadcrumbs.

Combine potato starch, salt, pepper, and nutmeg in a medium saucepan, and gradually add 1 cup milk, stirring with a whisk. Bring to a boil over medium heat, stirring constantly with a whisk. Cook 1 minute or until thick, stirring constantly (mixture will be thick). Remove from heat; stir in cheese, thyme, and parsley. Spoon mixture into a large bowl, and let stand 1 minute. Whisk in egg yolk.

Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into cheese mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dish. Bake at 350º for 35 minutes or until puffed and golden. Serve immediately.

Created date

November 2004

Nutritional Information

Calories 120
Caloriesfromfat 32 %
Fat 4.3 g
Satfat 2.3 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 10.3 g
Carbohydrate 9.5 g
Fiber 0.2 g
Cholesterol 44 mg
Iron 0.7 mg
Sodium 509 mg
Calcium 210 mg