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Cheese Grits Souffle

Diet.Chef's picture
  Quick cooking grits 1⁄4 Cup (4 tbs), uncooked
  Eggs 2 , separated
  Evaporated skimmed milk 2⁄3 Cup (10.67 tbs)
  Shredded reduced fat cheddar cheese 2 Ounce, divided (1/2 Cup)
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Egg whites 4
  Vegetable cooking 1

Cook grits according to package directions, omitting salt and fat.
Remove from heat, and let cool slightly.
Lightly beat egg yolks in a large bowl.
Add grits, milk, 1/4 cup cheese, salt, and pepper; stir well.
Beat 6 egg whites at high speed of an electric mixer until stiffpeaks form.
Fold one-third of egg whites into grits mixture; fold in remaining egg whites.
Pour into a 2-quart souffle dish coated with cooking spray.
Sprinkle with remaining 1/4 cup cheese.
Bake at 375° for 25 to 30 minutes or until puffed and golden.
Serve immediately.

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