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Light As A Cloud Souffle

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Ingredients
  Milk 2 Cup (32 tbs)
  Cream cheese 8 Ounce, softened
  Salt 3⁄4 Teaspoon
  Soft bread cubes 3 Cup (48 tbs) (1/2 Inch)
  Snipped parsley 1 Tablespoon
  Grated onion 1 Tablespoon, grated
  Crushed rosemary 1⁄2 Teaspoon
  Egg yolks 4 , well beaten
  Egg whites 4
  Butter/Margarine 2 Tablespoon
Directions

Blend milk into cream cheese and salt in a heavy saucepan.
Stir over low heat until mixture is creamy and smooth.
Set aside to cool.
Toss bread cubes, parsley, onion, and rosemary together in a large bowl.
Add cream cheese mixture; toss lightly and thoroughly.
Blend in the beaten egg yolks.
Beat egg whites until stiff, not dry, peaks are formed.
Fold gently into cheese-bread mixture until thoroughly blended.
Turn into an ungreased 1 1/2-quart souffle dish (deep casserole with straight sides).
Dot top with small portions of butter (about 12 pieces).
Set dish in a pan in a 350°F oven.
Pour boiling water into pan to a depth of 1 inch.
Bake about 1 hour, or until a knife inserted halfway between center and edge comes out clean.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked

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4.075
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1904 Calories from Fat 1258

% Daily Value*

Total Fat 139 g214.5%

Saturated Fat 73.4 g367.1%

Trans Fat 6.3 g

Cholesterol 1194.7 mg398.2%

Sodium 3548.8 mg147.9%

Total Carbohydrates 102 g34.1%

Dietary Fiber 7.5 g29.8%

Sugars 45.7 g

Protein 57 g114.9%

Vitamin A 138.3% Vitamin C 36%

Calcium 85.9% Iron 53.3%

*Based on a 2000 Calorie diet

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Light As A Cloud Souffle Recipe