ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Herbed Parmesan Soufflé

Yield 6 servings
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350º.

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

  3. 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.

  4. 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.