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.
What You Need
Original recipe yields 3 servings
3/4 cup milk
3 Tbsp. MINUTE Tapioca
1/4 tsp. salt
3/4 cup KRAFT Shredded Mild Cheddar Cheese
3 egg s, separated
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.