 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This is not a classic souffle, which would need to be served immediately, but a version of a product called a souffle. Ingredients:
1 (14 1/2 ounce) can salt-free cream-style corn |
1/2 cup nonfat milk |
1/4 cup liquid egg substitute |
1 tablespoon corn oil margarine, melted |
1 tablespoon sugar |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1 dash freshly ground black pepper |
3 large egg whites, beaten until stiff but not dry |
Directions:
1. Preheat the oven to 325 degrees F.
2. Spray a 2 1/2-quart baking dish with nonstick vegetable spray.
3. In a large bowl, combine all the ingredients except the egg whites.
4. Fold in the egg whites and pour into the prepared dish Bake the souffle until a knife inserted in center comes out clean, 50 to 60 minutes.
5. Allow it to rest 5 minutes before serving.
|
|