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Ricotta Chile Pepper Souffle

Ingredients
  Eggs 4 , separated
  Salt 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Dry mustard 1⁄4 Teaspoon
  Tabasco 1 Dash
  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
  Egg whites 2
Directions

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 325° oven for 1 hour.
Contains 160 calories per serving.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Healthy
Servings: 
6

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