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Cheese-Garlic Souffle

brunches & entertaining, eggs

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

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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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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