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Flourless Cheese Souffle




Source of Recipe


Suzanne Somers Daily Recipe


Recipe Introduction


PROTEINS/FATS; LEVEL ONE

SERVES 4


This tastes too good to be true, but it is. I like it as a Saturday lunch, when we’re hanging around the house, listening to classical music.



List of Ingredients




2 tablespoons butter (softened)
6 large eggs (separated)
1 pinch of cayenne pepper
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
4 ounces cream cheese (softened)
1 1/2 cups finely grated Gruyere or Swiss cheese


Recipe




Preheat the oven to 425°F. Coat a 6-cup souffle dish with the butter. In a mixing bowl, combine the egg yolks, cayenne, nutmeg, salt, and pepper. Beat with a wire whisk until light and fluffy. Add the cream cheese and grated cheese and whisk until well combined and smooth. In another bowl, beat the egg whites until somewhat stiff peaks form. Fold the egg whites into the cheese mixture. Spoon into the greased dish and place on a baking sheet. Bake for 10 minutes. Reduce the heat to 400°F and bake an additional 15 minutes. Serve immediately.