EATINGWELL: Asparagus-Goat Cheese Souffles
Asparagus-Goat Cheese Souffles. (Ken BurrisEatingWell / April 17, 2013)
Using a rubber spatula, gently stir one-third of the whites into the egg yolk mixture to lighten it. Gently fold in the remaining egg whites just until blended. Divide the soufflÃ© mixture among the prepared ramekins, filling them almost to the top. (Discard any leftover mixture or prepare another ramekin for another soufflÃ©.)
Bake the soufflÃ©s on the bottom rack until puffy and golden and an instant-read thermometer inserted into the center registers 145 F, 20 to 25 minutes. Do not overcook -- the centers will look soft.
Tips: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Look for truffle oil in small bottles near other oils in well-stocked supermarkets or gourmet food shops.
Ingredient Note: Goat cheese, also know as chÃ¨vre (French for "goat"), is earthy-tasting and slightly tart. Aged goat cheese has a nutty, sharp flavor and is drier and firmer than fresh goat cheese. Look for it in a well-stocked cheese section at large supermarkets and specialty cheese shops. We don't recommend using fresh, creamy goat cheese as a substitute -- Manchego cheese is a better choice.
Per serving: 205 calories; 13 g fat (7 g sat, 4 g mono); 167 mg cholesterol; 9 g carbohydrate; 0 g added sugars; 14 g protein; 1 g fiber; 372 mg sodium; 296 mg potassium
Nutrition Bonus: Folate (22% daily value), Vitamin A (21% dv)
1/2 Carbohydrate Servings
Exchanges: 1 vegetable, 2 medium fat meat, 1 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at http://www.eatingwell.com.)