Soufflés are not difficult. If you can put cheese and roasted red peppers in a blender and pour into a casserole dish, you can make this puffy delight.
What You Need
Original recipe yields 8 servings
1 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed
8 egg white s
1/3 cup roasted red pepper s, drained, chopped
1 tsp. dried Italian seasoning
1/8 tsp. garlic powder
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Let's Make It
Heat oven to 350°F.
Spray 1-qt.souffle dish or casserole with cooking spray. Sprinkle 1 tsp. Parmesan onto bottom and up side of dish.
Place remaining Parmesan in blender; add all remaining ingredients. Blend on medium speed 30 sec. or until well blended. Scrape down side of blender; continue blending 15 sec. Pour into prepared dish.
Bake 35 to 40 min. or until puffed and golden brown. Serve immediately.
Substitute dried basil or oregano leaves for the Italian seasoning.
Make it Easy
For a quick-and-easy sauce to serve with the souffle, puree additional roasted red peppers in the blender. Season with black pepper as desired, then spoon over individual servings of the souffle.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 2g
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.