Low Fat Cheese and Asparagus Soufflé
Ready In: 50 mins
Serves: 6
Ingredients
- 2 1⁄2 lbs fresh asparagus, trimmed and cut into 1 inch pieces
- 2 eggs, beaten
- 1 cup lowfat swiss cheese, grated
- 2 teaspoons canola oil
- 4 tablespoons parmesan cheese
- 1 tablespoon cornstarch or 1 tablespoon arrowroot
- 1⁄4 cup low-sodium low-fat chicken broth
- 2 egg whites, beaten until stiff
Directions
- Preheat oven to 175C/350°F.
- Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss.
- cheese, oil, and Parmesan cheese.
- Combine the cornstarch or.
- arrowroot powder with the chicken broth and stir until smooth.
- Add to the asparagus mixture.
- Fold in the beaten egg whites until they disappear.
- Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm.
- Serve immediately.
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