Blue Cheese Yogurt Souffle Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Shredded Gruyere cheese,
Butter or margarine,
1/2 cup: Flour,
3/4 cup: Milk,
1 cup: Plain low-fat yogurt,
1 cup: Crumbled blue cheese,
1 dash: Red pepper,
4: Eggs, separated
Directions:
Lightly grease 7- or 8-inch souffle dish. Sprinkle bottom of dish with
Gruyere cheese. Tear off sheet of waxed paper 2 inches longer than
circumference of dish. Fold lengthwise into thirds. Lightly grease one
side. Wrap waxed paper around souffle dish, greased side against dish,
letting 2-inch rim extend above top edge. Secure with metal paper
clips or string. Melt 1/3 cup butter in small saucepan and stir in
flour. Slowly add milk and half of yogurt, stirring constantly until
thickened. Stir in blue cheese, remaining yogurt and red pepper. Beat
egg yolks lightly. Pour small amount of yogurt mixture into yolks.
Stir well and return to rest of yogurt mixture. Cook 1 minute,
stirring. Beat egg whites until they form soft peaks. Fold into yolk
mixture gently. Do not overmix. Pour into prepared souffle dish. Bake
at 350F 40 to 50 minutes, or until done. Serve immediately.
Note: For a taller souffle, use 5 egg whites and 4 egg yolks.
(C) 1992 The Los Angeles Times
Source from luhu.jp
Gruyere cheese. Tear off sheet of waxed paper 2 inches longer than
circumference of dish. Fold lengthwise into thirds. Lightly grease one
side. Wrap waxed paper around souffle dish, greased side against dish,
letting 2-inch rim extend above top edge. Secure with metal paper
clips or string. Melt 1/3 cup butter in small saucepan and stir in
flour. Slowly add milk and half of yogurt, stirring constantly until
thickened. Stir in blue cheese, remaining yogurt and red pepper. Beat
egg yolks lightly. Pour small amount of yogurt mixture into yolks.
Stir well and return to rest of yogurt mixture. Cook 1 minute,
stirring. Beat egg whites until they form soft peaks. Fold into yolk
mixture gently. Do not overmix. Pour into prepared souffle dish. Bake
at 350F 40 to 50 minutes, or until done. Serve immediately.
Note: For a taller souffle, use 5 egg whites and 4 egg yolks.
(C) 1992 The Los Angeles Times
Source from luhu.jp