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Whole Wheat Souffle

Fresh.n.Natural's picture
  Seasoned stock 1 1⁄2 Cup (24 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Cracked wheat 1⁄2 Cup (8 tbs)
  Eggs 3 , separated
  Nutritional yeast 3 Tablespoon
  Grated cheese 1⁄2 Cup (8 tbs)
  Celery seeds 1⁄2 Teaspoon, crushed
  Oil 2 Tablespoon

Heat stock in top of double boiler over direct heat.
When boiling, add wheat, yeast and oil.
Race over bottom of double boiler, to which hot water has been added.
Cook over gentle heat until wheat has absorbed liquid.
Cool to lukewarm.
Stir in milk, egg yolks, cheese and celery seeds.
Fold in stiffly beaten egg whites.
Turn into oiled custard cups.
Bake at 350° F. for 30 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 205 Calories from Fat 109

% Daily Value*

Total Fat 12 g18.9%

Saturated Fat 3.9 g19.6%

Trans Fat 0 g

Cholesterol 118.3 mg39.4%

Sodium 301.3 mg12.6%

Total Carbohydrates 13 g4.4%

Dietary Fiber 3 g11.9%

Sugars 1.8 g

Protein 12 g23.3%

Vitamin A 4% Vitamin C 0.23%

Calcium 17.5% Iron 7.3%

*Based on a 2000 Calorie diet

Whole Wheat Souffle Recipe