Canadian Souffles
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | tablespoon |
butter
|
|
3 | tablespoons |
Parmesan cheese
grated |
|
6 | large |
eggs
separated |
|
8 | ounces |
cream cheese
soft |
|
1 | cup |
cheddar cheese
grated |
|
½ | cup |
sour cream
|
|
3 | tablespoons |
pimentos
chopped |
|
1 | tablespoon |
chives
chopped |
|
¾ | teaspoon |
dry mustard
|
|
¾ | pound |
bacon, canadian style
diced |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
15 | ml |
butter
|
|
45 | ml |
Parmesan cheese
grated |
|
6 | large |
eggs
separated |
|
231.2 | ml/g |
cream cheese
soft |
|
237 | ml |
cheddar cheese
grated |
|
118 | ml |
sour cream
|
|
45 | ml |
pimentos
chopped |
|
15 | ml |
chives
chopped |
|
3.8 | ml |
dry mustard
|
|
340.2 | g |
bacon, canadian style
diced |
Directions
Butter bottom and sides of individual souffle dishes and sprinkle with Parmesan cheese.
Beat egg yolks until thick and lemon colored, about 5 minutes.
Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard.
Using clean, dry beaters, beat egg whites until stiff.
Gently, fold into yolk mixture; fold in Canadian bacon.
Turn souffle into souffle dishes.
Bake at 350℉ (180℃) 25 to 30 minutes.
Souffle is done when a knife inserted in center comes out clean.