Herbed Parmesan Soufflé

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.

Yield:

6 servings

Recipe from

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

Ingredients

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

Preparation

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.

Note:

December 2004