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Cheese Souffle

1 Hr(s) 10 Min(s)
20 Min(s) Prep
50 Min(s) Cook
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
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3 servings
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
1
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.
2
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.
3
Bake 50 min. or until center is set. Serve immediately.
Kitchen Tips
Tip 1
Round Out The Meal
For a delightful brunch idea, serve this souffle with a seasonal fresh fruit salad.
Tip 2
Safe Food Handling
After cooking with raw eggs, wash your hands, utensils and countertops with hot soapy water.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 245mg
82%
Sodium 480mg
21%
Total Carbohydrates 15g
5%
Dietary Fibers 0g
Sugars 3g
6%
Protein 14g
28%
Vitamin A
15%
Vitamin C
0%
Calcium
25%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
3 servings
* 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.
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