670. CHEESE SOUFFLE with ROASTED ASPARAGUS and BACON

serves 4


1 cup low fat cottage cheese
Hellmann's light mayonnaise
2 tsp Dijon mustard
Four eggs yolks
1 cup shredded sharp cheddar cheese
4 stiffly beaten egg whites

In a food processor fitted with metal blade, process first four ingredients until smooth. Add cheese and process a few seconds more. Fold cheese mixture into stiffly beaten egg whites and pour into an oiled souffle dish. Bake 45 minutes at 350 F.

Roasted Asparagus: Buy the thinnest asparagus available. Wash and trim off tough ends. Spray or drizzle with olive oil. Sprinkle with kosher salt and freshly ground pepper. Wrap in aluminum foil and place on oven shelf next to souffle.

Roasted Bacon: Lay slices of peppered bacon side by side on baking pan and roast in oven with the souffle.


courtesy of: Big Sky Lodge Bed & Breakfast, Boone, North Carolina