Low Carb Low Fat Sweet Cheese And Egg Individual Souffle Recipes

MINI CHEESE & EGG SOUFFLE

Steps:

• Preheat oven to 350 F.
• Place Cottage Cheese & Egg whites in your food processor for about a minute.
• Add 1/4C of the cheese, blend for 15 seconds
• Gently pour the mixture into a bowl and fold in the remaining cheese as well as the turkey and spices.
• Spray your muffin tin with non-stick spray. Pour gently into your muffin tin and put in the oven.
• If you are using mini muffin tins, they should hold about 1/8 cup of the mixture and bake for 20 minutes.
• If you are using normal size muffin tins, they should bake for about 35 minutes.
• **I made a combination of both. My "serving size' equals 1 Cup. (8 mini muffin size or 4 normal muffin size)

INDIVIDUAL CHEESE SOUFFLES

Steps:

• Preheat oven to 400 degrees.
• Coat 4 (6 ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
• In a heavy saucepan, melt butter over medium heat.
• Add onion and cook for 1 minute.
• Sprinkle with flour.
• Cook, stirring, until mixture begins to pull away from pan.
• Gradually whisk in milk.
• Return to medium heat; cook, stirring, for 3 minutes or until thickened and bubbly.
• Remove from heat.
• Whisk in a large bowl, the egg yolks, salt, pepper, dry mustard, and garlic powder.
• Temper the yolk mixture, by putting some of it into the onion milk sauce, then add all the onion milk sauce back into large bowl of yolks.
• In a medium sized bowl, beat the egg whites and cream of tartar until stiff peaks form that do not fall over when the whisk is lifted.
• Gently fold the egg whites and Cheddar into cooled sauce in large bowl.
• Divide mixture evenly among four custard cups.
• Sprinkle with Parmesan.
• Put custard cups on a baking sheet so that they are easier to handle.
• Bake for 20 minutes.
• Souffle should still be moist in center; do not overcook and yes it will fall but that is the nature of a souffle.

LOW FAT CHEESE AND ASPARAGUS SOUFFLé

Steps:

• Preheat oven to 175C/350°F.
• Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss.
• cheese, oil, and Parmesan cheese.
• Combine the cornstarch or.
• arrowroot powder with the chicken broth and stir until smooth.
• Add to the asparagus mixture.
• Fold in the beaten egg whites until they disappear.
• Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm.
• Serve immediately.

LOW CARB PIMIENTO CHEESE

Steps:

• Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, until blended.
• Toast the pecans. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through.
• Shred the cheese. Fresh cheese makes a difference.
• Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks, bread or assorted crackers.

LOW CARB CHEDDAR CHEESE SOUFFLE

Steps:

• 1. Preheat your oven to 375 degrees and butter a large souffle dish or.
• 6 small souffle dishes.
• 2. Add to the blender the eggs, cream, Parmesan, mustard, salt and.
• pepper. Blend until mixed well and smooth.
• 3. With the blender running, add the cheddar through the hole in the.
• lid, one chunk at a time until all are chopped up and the mixture is.
• thick. Add the cream cheese in the same manner. (Note - the mixture.
• will be very thick at this time; it may be necessary to stop the.
• blender and stir the mixture around with a spatula to fully.
• incorporate the cheeses.).
• 4. Once all of the cheddar and cream cheese is fully incorporated, run.
• the blender for 5 more seconds, just to get a little air in the.
• mixture.
• 5. Pour the mixture into the buttered souffle dish(es).
• 6. Bake the souffle for 40-50 minutes depending upon your preference.
• The original recipe says that either you can bake the souffle for 40.
• minutes and use the "liquid center as a sauce to spoon over the rest.
• of the souffle", or you can just do what I do and bake it for 50.
• minutes to get a nice firm souffle all the way through.
• The souffle will have a lovely brown top:.

LOW CARB, LOW FAT ,SWEET CHEESE AND EGG INDIVIDUAL SOUFFLE

Steps:

• Put 2 oz. Cream Cheese in coffee mug and heat in microwave for 40 seconds. Remove from microwave and stir. Add remaining ingredients into the same mug except for Butter Spray and Cinnamon. Microwave for 50 seconds. Remove from microwave top with pinch of cinnamon and 3 sprays of Butter Spray. Enjoy!