Low Fat Cheese and Asparagus Soufflé

Recipe by French Tart
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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