Cheese and Herb Souffle
Ingredients
- 8 oz low fat soft cheese
- 4 oz mature Cheddar cheese
- finely grated pinch of dry mustard
- 4 eggs separated
- 2 tbsp fresh chopped parsley
- 2 tbsp fresh chopped chives
Instructions
- Mix together the cheeses, mustard, egg yolks, herbs and freshly ground black pepper in a large mixing bowl.
- Whisk the egg whites until stiff but not dry and grainy and fold into the cheese mixture.
- Pour into a lightly greased 2 1/2 pint (1 1/2 litre) souffle dish and bake at Mark 5 (190°C) 375°F for 35 minutes until risen and golden.
Calories: 407 kcal
Carbohydrates: 2 g
Protein: 27 g
Fat: 32g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 253 mg
Sodium: 592 mg
Potassium: 160 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1324 IU
Vitamin C: 4 mg
Calcium: 642 mg
Iron: 1 mg