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.

Recipe by Cooking Light December 2004

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Yield:
6 servings
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Ingredients

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Directions

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  • Preheat oven to 350º.

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  • 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.

Nutrition Facts

120 calories; calories from fat 32%; fat 4.3g; saturated fat 2.3g; mono fat 1.4g; poly fat 0.3g; protein 10.3g; carbohydrates 9.5g; fiber 0.2g; cholesterol 44mg; iron 0.7mg; sodium 509mg; calcium 210mg.
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