You are here

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

Rate It

Your rating: None
4.133335
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 159 Calories from Fat 96

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 5.8 g28.8%

Trans Fat 0 g

Cholesterol 167.9 mg56%

Sodium 338 mg14.1%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.35 g1.4%

Sugars 0.5 g

Protein 10 g19.5%

Vitamin A 8.6% Vitamin C 11.2%

Calcium 12.1% Iron 5.7%

*Based on a 2000 Calorie diet

0 Comments

Ricotta Chile Pepper Souffle Recipe