Low Fat Cheese and Asparagus Soufflé

Submitted by French Tart

"A light and easy Souffle - this makes an impressive starter or a light luncheon dish! I have tried to make this a lower fat souffle than is usual. It can be served with a crispy French bread and a fresh salad if you are serving it for lunch. Use vegetable stock instead of chicken stock, if you want to make this a vegetarian souffle."

 

• Ready In: 50mins
• Ingredients: 8
• Serves: 6

ingredients

• 1133.98 g fresh asparagus, trimmed and cut into 1 inch pieces
• 2 eggs, beaten
• 236.59 ml lowfat swiss cheese, grated
• 9.85 ml canola oil
• 59.16 ml parmesan cheese
• 14.79 ml cornstarch or 14.79 ml arrowroot
• 59.14 ml low-sodium low-fat chicken broth
• 2 egg whites, beaten until stiff

directions

1. Preheat oven to 175C/350°F.
2. Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss.
3. cheese, oil, and Parmesan cheese.
4. Combine the cornstarch or.
5. arrowroot powder with the chicken broth and stir until smooth.
6. Add to the asparagus mixture.
7. Fold in the beaten egg whites until they disappear.
8. Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm.
9. Serve immediately.

Reviews

[Arjejackson]

This was a mouth explosion of wonderful Flavors. I added different ingredients like caramelized sweet onions, crumbled bacon bits, asiago, fontina, chipotle chili powder and paprika for a more smoky flavor. Increased the number eggs by one, disregarded anything fat free and presented a delicious fluffy ensemble of tastiness to my monthly cooking club.

 

[Kittencalrecipezazz]

I haven't made a souffle for years and I was quite pleased with how this turned out, the only thing I changed was I used frozen whole green beans becauce of the cost factor and this was the first time I made this I did not want to take a chance with using asparagus, I went the full-fat route as I really never use lowfat cheese for cooking, also I used my own chicken broth next time I make this I will use the asparagus and I will make this again soon, thanks for sharing hon!...Kitten:)

 

[Caroline Cooks]

Delightful mouthfuls of fluffy goodness! The low fat content doesn't hinder the flavors one bit! YUM! Made for French Food & Foto Fun event.

 

[maverickguy]

This is the second time I made a souffle and this came out just perfect. It does not say what size dish, I used the white round casserole dish that is 7.5" in diameter. I followed the recipe exactly except like others used a regular guyuerre (sp?) cheese. Also I used broccolini instead of asparagus. You could put any kind of vegetable in this and it would be great. I want to try mushrooms next time. I cooked this for about 35 minutes before it looked done. I know you are supposed to eat right away, but it is so HOT.... Great with a simple green salad.