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LIGHT ‘N AIRY SOUFFLE
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6 eggs
4 teaspoons Parmesan cheese divided
½ cup finely chopped onion
6 tablespoons diet imitation margarine, divided
½ pound fresh Mushrooms, cleaned and chopped
4 ½ tablespoons all-purpose flour
Skim milk (approximately 1 ¼ cups)
½ teaspoon salt
¼ teaspoon paprika
1/8 teaspoon pepper
¼ teaspoon cream of tartar
Separate eggs. Place whites in large mixing bowl. Allow to reach room temperature. Set yolks aside in large mixing bowl.
Using ½ tablespoon imitation margarine, grease 2-quart soufflé dish and long piece (approximately 2 feet) aluminum foil, folded in thirds lengthwise. Sprinkle inside of dish with 2 teaspoons Parmesan cheese. Wrap foil around dish to make collar. Secure with pins or paper clips.
Sauté onion in 2 tablespoons imitation margarine about 2 minutes. Add Mushrooms. Cook over low heat about 5 minutes. Drain liquid. Reserve along with Mushrooms. Melt remaining 3½ tablespoons imitation margarine in a medium size-sauce pan. Stir in flour, salt, paprika and pepper until smooth. Add enough milk to reserved Mushroom liquid to measure 1½ cups. Add slowly to saucepan. Remove from heat. Preheat oven to 350 degrees. Beat yolks until thick. Add milk mixture very slowly to saucepan beating slowly constantly. Stir in reserved Mushrooms. Set aside. Beat until stiff but not dry. Fold into Mushroom mixture.
Turn into prepared dish. Sprinkle with remaining 2 teaspoons Parmesan. Use blunt knife to make track around top of the soufflé about 1-½ inches in from the edge. Place in center of oven. Bake 35 to 45 minutes or until halfway between edge and center come out clean. Remove collar. Serve immediately. Use two forks to separate into servings.
Makes 6 servings.