Recipe - Ham Corn And Cheese Souffle

Vegetable cooking spray
2 teaspoon Dry breadcrumbs
1 One half cup Fresh corn kernels, (2 large
ears)
1/3 cup Thinly cut or sliced up green onions
2/3 cup Diced MapleGlazed Ham, (3
ounces)
One fourth cup Allpurpose flour
Three fourths cup Skim milk
One half cup Shredded reducedfat sharp
cheddar cheese, (2 ounces)
One fourth teaspoon Ground red pepper
2 Egg yolks
4 Egg whites
One half teaspoon Cream of tartar

Coat a 11/2quart souffle dish with cooking spray; sprinkle with
breadcrumbs. Set aside.

Coat a large nonstick skillet with cooking spray; place over mediumhigh
heat until hot.

Add corn and green onions; saute 5 minutes or until tender. Remove from
heat, and stir in ham; set aside.

Place the flour in a small saucepan. Gradually add milk, stirring with a
wire wisk until blended. Cook over medium heat 3 minutes or until
thickened, stirring constantly. Remove from heat; stir in cheese and
pepper.

Beat egg yolks in a medium bowl at high speed of a mixer until thick and
pale (about 5 minutes). Gradually add hot milk mixture to egg yolks,
stirring constantly. Stir in the corn mixture, and set aside.

Beat egg whites (at room temperature) and cream of tartar in a large bowl
at high speed of a mixer until stiff peaks form. Gently stir onefourth of
egg white mixture into corn mixture. Gently fold in remaining egg white
mixture.

Pour mixture into prepared souffle dish. Bake at 325 degrees for 1 hour or
until puffed and golden. Serve immediately. Yield: 4 servings (serving
size;
1One half cups).

Per serving: 288 Calories; 7g Fat (23% calories from fat); 19g Protein; 37g
Carbohydrate; 123mg Cholesterol; 491mg Sodium

Recipe by: Cooking Light, April 1995, page 130

Posted to MCRecipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.