Ricotta Chile Pepper Souffle
|Eggs||4 , separated|
|Dry mustard||1⁄4 Teaspoon|
|Sour half and half||3⁄4 Cup (12 tbs)|
|Cottage cheese ricotta/Dry cottage cheese||3⁄4 Cup (12 tbs)|
|Canned diced chili peppers||4 Ounce|
Beat egg yolks until thick and pale in color and beat in salt, cornstarch, mustard, and Tabasco.
Mix in sour half and half, ricotta, and chile peppers.
Beat the 6 egg whites until stiff, but not dry, and fold in.
Turn into a greased 1 1/2quart souffle dish.
Place in a pan of hot water and bake in a 325Â° oven for 1 hour.
Contains 160 calories per serving.