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Breakfast/brunch

Cheese Souffle

photo by:kraft
Quick-cooking tapioca makes this lighter-than-air cheddar soufflé a breeze to make. Serve it as part of brunch or lunch with a green salad.
time
prep:
20 min
total:
1 hr 10 min
servings
total:
3 servings
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what you need

3/4
cup  milk
3
Tbsp.  MINUTE Tapioca
1/4
tsp.  salt
3/4
cup  KRAFT Shredded Mild Cheddar Cheese
3
 eggs, separated

Make It

PREHEAT oven to 350°F. Mix milk, tapioca and salt in medium saucepan; let stand 5 min. Bring to boil on medium heat, stirring constantly. Remove from heat. Add cheese; stir until melted. Cool slightly.

BEAT egg whites in large bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in medium bowl with wire whisk until thick and lemon colored. Add tapioca mixture; mix well. Gently stir in egg whites. Pour into 1-1/2-qt. baking dish. Place dish in large baking pan. Add enough hot water to baking pan to come 1 inch up side of baking dish.

BAKE 50 min. or until center is set. Serve immediately.

Kraft Kitchens Tips

Round Out The Meal
For a delightful brunch idea, serve this souffle with a seasonal fresh fruit salad.
Safe Food Handling
After cooking with raw eggs, wash your hands, utensils and countertops with hot soapy water.
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