Desserts tend to come to mind when you think of souffles, but a savory version makes an elegant side to a special Christmas dinner. Try our souffle recipes with ham, cheese, and vegetables for a dinner side dish your Christmas guests will love.See Popular Souffle Recipes
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See how to make a light and cheesy corn souffle.
At only 132 calories and 4 grams of fat per serving, even the strictest dieter can enjoy this chocolate dessert.
Elevate brunch to new heights with these mini souffles. Or serve as a side dish with fish or chicken.
These lightly sweet and airy autumn souffles can serve as a special side dish or dessert. Ideal for Thanksgiving or Christmas dinner.
Serve this rich chocolate dessert straight from the oven before the delicate souffle has time to deflate.
You can change the flavor of this souffle by replacing the Gruyere and Asiago with 3/4 cup of a pureed cooked vegetable such as carrot, spinach, or broccoli. Depending on the vegetable, you may also want to adjust or eliminate the Parmigiano, mustard, Worcestershire, and Tabasco. The souffle will begin to fall soon after it comes out of the oven, so don't delay in serving it.
A devil's food chocolate dessert recipe seems too sinful to appear in a healthy diet menu, but this one fits just perfectly.
This savory souffle makes an irresistible meatless main dish.
A towering cheese souffle makes an impressive meatless main dish. For the highest, puffiest souffle, be sure to use a clean bowl and beaters for the egg whites and fold gently when combining the yolk and white mixture to retain as much air as possible in the beaten whites.
If you'd love to wow your guests with a souffle, but can't stand the last-minute heat, this is your recipe. The souffles bake once, fall, and revive on a second round in the oven. They emerge modestly puffed, soft and tender. If you are entertaining a group, the recipe can be easily doubled.
This elegant broccoli and goat cheese souffle will wow your family and friends. Souffles are surprisingly easy to make--the only trick is getting them on the table before they deflate. Serve with: A tomato-and-fennel salad and, for dessert, fresh strawberries drizzled with balsamic vinegar.
There's no use pretending. Chocolate recipes make us go weak in the knees -- er, the heart. Whether you're talking about an icy cold chocolate sherbet, a warm, molten chocolate cake, or a delicate chocolate souffle, there aren't many of us who can turn down a chocolate dessert.
Leftover cooked carrots taking up valuable real estate in your fridge? That plea to get the kids to take just one more little helping foiled again? Well, don't let those beautiful carrots go to waste.