Cheese Souffle

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Recipe from Atkins - Phase 2
Cheese Souffle
15 mins
55 mins
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  • 1/4 cup grated Parmesan cheese, divided
  • 4 tablespoons unsalted butter
  • 2 tablespoons soy flour
  • 2 tablespoons whole-wheat pastry flour
  • 3/4 cup heavy cream
  • 3/4 cup water
  • 2 cups Cheddar cheese, grated
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 6 large eggs, separated
Preheat oven to 350 degrees F. Grease a two-quart souffle dish and sprinkle with 2 tablespoons Parmesan cheese. Set aside.
Melt butter in a medium saucepan over moderate heat. Stir in soy and pastry flours and mix well. Slowly add heavy cream and water, whisking constantly. Stir in remaining Parmesan, Cheddar, salt, and cayenne pepper. Bring to a boil, stirring constantly, until mixture is smooth, about 3 minutes. Remove from heat and whisk in egg yolks, one at a time. Transfer to a large bowl and set aside.
With an electric mixer in high speed, beat whites until stiff peaks form, about 4 minutes. Using a rubber spatula, fold whites into cheese mixture in three additions. Gently pour souffle mixture into prepared dish and bake on center rack for 40 to 45 minutes, until a skewer inserted in middle comes out clean and souffle is completely risen and browned. Serve immediately.

nutrition information

Per Serving: cal. (kcal) 424, Fat, total (g) 37, fiber (g) 1, pro. (g) 18, Percent Daily Values are based on a 2,000 calorie diet
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