Recipe - Cheese Souffle With Fresh Corn

1 One half cup Fresh corn kernels
1 cup Skim milk
One half cup Allpurpose flour
One half cup Fatfree cottage chees
One half teaspoon Salt
One fourth teaspoon Ground nutmeg
2 lg Egg yolks
1 cup Reduced fat extrasharp
cheddar cheese
4 lg Egg whites, room temperature
One half teaspoon Cream of tartar
Cooking spray

Preheat oven to 400°.

Place first 8 ingredients in a food processor; process until blended,
scaping sides of processor once. Add cheddar cheese; pulse 2 times or until
wellblended. Spoon corn mixture into a large bowl.

Beat egg whites and cream of tartar at high speed of a mixer until soft
peaks form. Gently fold onefourth of egg white mixture into corn mixture;
gently fold in remaining egg white mixture. Pour mixture into a 2 1/2quart
souffle dish coated with cooking spray.

Place souffle in a 400° oven; immediately reduce oven temperature to 375°,
and bake 45 minutes or until puffy and golden.

NOTES : Per Serving: cals 187 29%ff fat 6.1g
Recipe by: Cooking Light June 1997 Posted to Bakery Shoppe Digest148 by
The Taillons taillon@access.mountain.net on Jul 06, 1997