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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
cooking spray |
1/3 cup dry breadcrumbs |
2 tablespoons potato starch |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
1/8 teaspoon ground nutmeg |
1 cup fat-free milk |
3/4 cup (3 ounces) grated fresh parmesan cheese |
1 tablespoon chopped fresh or 1 teaspoon dried thyme |
1 tablespoon chopped fresh parsley |
1 large egg yolk, lightly beaten |
6 large egg whites |
1/8 teaspoon cream of tartar |
Directions:
1. Preheat oven to 350º.
2. Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1/3 cup dry breadcrumbs.
3. 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.
4. 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.
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