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Cheese Soufflé Recipe


Atkins Cheese Soufflé
2.3g
Glucides nets Atkins™
Prep Time:15 Minutes
Style:French
Cook Time:40 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

18.8g

Protein

37.8g

Fat

0.3g

Fiber

423.9cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/4cupParmesan Cheese (Grated)
  • 6largeEgg (Whole)
  • 0 1/4cupUnsalted Butter Stick
  • 2TbspWhole Grain Soy Flour
  • 2Tbsp100% Stone Ground Whole Wheat Pastry Flour
  • 0 3/4cupHeavy Cream
  • 0 3/4cupTap Water
  • 2cup, shreddedCheddar Cheese
  • 0 1/4tspSalt
  • 0 1/8tspRed or Cayenne Pepper

DIRECTIONS

  1. Preheat oven to 350°F. Grease a two-quart soufflé dish and sprinkle with 2 tablespoons Parmesan cheese, reserve the remaining 2 tablespoons.  Separate the eggs placing the yolks in a small bowl and the whites into the bowl of an electric mixer.  Set aside. 
  2. 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.
  3. 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 soufflé mixture into prepared dish and bake on center rack for 40 to 45 minutes, until a skewer inserted in middle comes out clean and soufflé is completely risen and browned. Serve immediately.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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