Cheddar, Chive, and Canadian Bacon Soufflé
- 1 (8-ounce) loaf French bread
- 1 teaspoon butter
- 2 tablespoons minced shallot
- 1/2 teaspoon salt
- 2 cups 1% low-fat milk
- 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
- 1/3 cup chopped Canadian bacon
- 1/4 teaspoon dry mustard
- 1/4 cup chopped fresh chives
- 3 large egg yolks
- Cooking spray
- 4 large egg whites
- 1/4 teaspoon cream of tartar
Preheat oven to 375°.
Place bread in a food processor; pulse 10 times or until the coarse crumbs measure 4 cups. Set aside. Melt butter in a small skillet over medium heat; add shallot. Sauté 3 minutes or until soft (do not brown); stir in salt. Combine shallot mixture, milk, and next 5 ingredients (through egg yolks) in a large bowl; stir well. Add 3 1/2 cups bread crumbs; stir until well-blended.
Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle remaining 1/2 cup bread crumbs over bottom and sides.
Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir 1/4 egg-white mixture into shallot mixture; gently fold in remaining egg-white mixture. Spoon into soufflé dish. Bake at 375° for 1 hour or until soufflé is set. Serve immediately.
This soufflé does not rise over the lip of the dish like a traditional soufflé because the bread crumbs are too heavy to be lifted by the egg whites. But we like the texture and taste all the same.
- Yield: serves 6 (serving size: 1/6 of soufflé)
|Calories per serving:||238|
|Caloriesfromfat per serving:||29%|
|Fat per serving:||7.6g|
|Saturated fat per serving:||3.4g|
|Monounsaturated fat per serving:||2.5g|
|Polyunsaturated fat per serving:||0.7g|
|Protein per serving:||16.3g|
|Carbohydrate per serving:||25g|
|Fiber per serving:||1.2g|
|Cholesterol per serving:||121mg|
|Iron per serving:||1.5mg|
|Sodium per serving:||736mg|
|Calcium per serving:||233mg|