Recipes

Cheese Soufflé Recipe

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Atkins Cheese Soufflé
2.3g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:French
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
18.8g

Protein

37.8g

Fat

0.3g

Fiber

423.9cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/4 cup Parmesan Cheese (Grated)
  • 6 large Egg (Whole)
  • 0 1/4 cup Unsalted Butter Stick
  • 2 Tbsp Whole Grain Soy Flour
  • 2 Tbsp 100% Stone Ground Whole Wheat Pastry Flour
  • 0 3/4 cup Heavy Cream
  • 0 3/4 cup Tap Water
  • 2 cup, shredded Cheddar Cheese
  • 0 1/4 tsp Salt
  • 0 1/8 tsp Red or Cayenne Pepper

DIRECTIONS

  1. Preheat oven to 350°F. Grease a two-quart soufflé dish and sprinkle with 2 tablespoons Parmesan cheese, reserve the remaining 2 tablespoons.  Separate the eggs placing the yolks in a small bowl and the whites into the bowl of an electric mixer.  Set aside. 
  2. Melt butter in a medium saucepan over moderate heat. Stir in soy and pastry flours and mix well. Slowly add heavy cream and water, whisking constantly. Stir in remaining parmesan, cheddar, salt and cayenne pepper. Bring to a boil, stirring constantly, until mixture is smooth, about 3 minutes. Remove from heat and whisk in egg yolks, one at a time. Transfer to a large bowl and set aside.
  3. With an electric mixer in high speed, beat whites until stiff peaks form, about 4 minutes. Using a rubber spatula, fold whites into cheese mixture in three additions. Gently pour soufflé mixture into prepared dish and bake on center rack for 40 to 45 minutes, until a skewer inserted in middle comes out clean and soufflé is completely risen and browned. Serve immediately.

Cooking Tip

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