Cheese Souffle Recipe

Name: Cheese Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. diet margarine plus 1 tsp.; 1 Tbsp. minced onion; 2 Tbsp. enriched flour; 3/4 c. buttermilk; 2 oz. coarsely grated sharp Cheddar cheese; 1/4 tsp. each: powdered mustard and salt; 2 eggs, separated; dash of ground red pepper; 1/8 tsp. cream of tartar; 2 tsp. chopped chives

Servings: persons

1 Tbsp. diet margarine plus 1 tsp.
1 Tbsp. minced onion
2 Tbsp. enriched flour
3/4 c. buttermilk
2 oz. coarsely grated sharp Cheddar cheese
1/4 tsp. each: powdered mustard and salt
2 eggs, separated
dash of ground red pepper
1/8 tsp. cream of tartar
2 tsp. chopped chives

1
Preheat oven to 375u00b0.
2
Melt margarine in saucepan.
3
Add onion and saute until softened.
4
Add flour and cook, stirring constantly, for 2 minutes.
5
Remove pan from heat and stir in buttermilk.
6
Return to heat and bring to a boil, stirring constantly.
7
Add cheese, mustard and salt.
8
Stir until cheese is melted.
9
Remove from heat.
10
Beat in egg yolks, one at a time.
11
Add red pepper.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. diet margarine plus 1 tsp., 1 Tbsp. minced onion, 2 Tbsp. enriched flour, 3/4 c. buttermilk, and more.

Yes, Cheese Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese Souffle

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