Low Fat Egg Recipes

Ingredients:

2 tbsp margarine
3 cloves garlic, finely chopped
1/4 cup all-purpose flour
1/4 tsp dry mustard
1/8 tsp salt
1 dash ground red pepper (cayenne)
1 cup skim milk
1 cup shredded lowfat Cheddar cheese - (4 ounces)
3 tbsp grated Romano cheese
2 eggs, separated
2 egg whites
1/4 tsp cream of tartar

Instructions:

Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than
circumference of 4-cup souffle dish or 1-quart casserole. Secure foil band
around dish. Spray inside of dish and foil with nonstick cooking spray.
Heat oven to 350 degrees. Heat margarine in 2-quart saucepan over low
heat. Cook garlic in margarine about 5 minutes, stirring occasionally,
until garlic begins to turn golden. Stir in flour, mustard, salt and red
pepper until margarine is absorbed; remove from heat. Gradually stir in
milk. Heat over medium heat, stirring constantly, until mixture thickens
and boils. Boil and stir 1 minute. Stir in cheeses until Cheddar cheese is
melted; remove from heat.
Beat egg yolks in small bowl until thick and lemon colored. Gradually stir
one-fourth of the hot cheese mixture into egg yolks; stir into remaining
cheese mixture in saucepan. Beat 4 egg whites and cream of tartar in large
bowl on high speed until stiff but not dry. Stir about one-fourth of the
egg white mixture into cheese mixture. Fold cheese mixture into remaining
egg white mixture.
Carefully pour into souffle dish. Bake uncovered 50 to 60 minutes or until
knife inserted halfway between center and edge comes out clean. Carefully
remove foil band. Serve immediately. 4 SERVINGS.




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Preparation Time: 0:00

Servings: 4