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Cheddar Cheese Souffle
Source: dLife

A light and fluffy egg, Cheddar, Parmesan, marjoram, and chive souffle.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 112.9
Total Carbs 9.3 g
Dietary Fiber 0.3 g
Sugars 3.3 g
Total Fat 3.8 g
Saturated Fat 1.3 g
Unsaturated Fat 0.6 g
Potassium 94.6 mg
Protein 10.1 g
Sodium 156.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1/2 Milk , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 tbsp  grated parmesan cheese, low sodium
1 cup  fat free milk
3 tbsp  white all purpose flour
0 1/2 tsp  dry mustard
0 1/2 tsp  fresh chives
0 1/2 tsp  marjoram, leaves, ground
0 1/4 tsp  ground cayenne (red pepper)
2 pinch  ground nutmeg
3 each  raw egg yolks
0 1/4 cup  Cheese, cheddar, fat free, shredded
1 pinch  salt
1 pinch  white pepper
3 each  egg whites
0 1/4 tsp  cream of tartar
  1. Preheat oven to 350 degrees.
  2. Coat a 1 quart souffle dish with cooking spray and Parmesan cheese.
  3. Attach an aluminum foil collar to dish, extending foil 3 inches above top of dish and coat inside of collar with cooking spray.
  4. Whisk together milk and flour in a pot. Whisk in mustard, chives, marjoram, cayenne, and nutmeg. Let boil, whisking continually until mixture thickens, about 1 minute.
  5. Whisk together egg yolks and 1/2 cup milk mixture. Whisk mixture back into pot.
  6. Mix in cheese and cook over low heat, whisking continually until cheese melts. Sprinkle with salt and pepper.
  7. Beat egg whites until foamy.
  8. Beat in cream of tartar until stiff peaks form.
  9. Mix 1/3 of egg whites into cheese mixture. Fold cheese mixture into egg whites in bowl.
  10. Pour mixture into souffle dish and bake 35 to 40 minutes or until golden and puffy.

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