FOUR CHEESE SOUFFLE
1 onion, diced
1 tablespoon EXTRA-VIRGIN OLIVE OIL
1 tablespoon "I Can't Believe It's Not Butter"
2 tablespoons all-purpose flour
2 tablespoons WHOLE-WHEAT flour
1 cup FAT FREE half-and-half
1 cup 2% Four Cheese Mexican Blend
Salt and pepper
5 eggs whites
1 cup ORIGINAL EGG BEATERS
Fat Free cooking spray
Preheat oven to 350 degrees F.
Saute onion in olive oil and ICBINB until translucent.
Whisk in all-purpose and whole wheat flours to form a roux. Gradually whisk in the FAT FREE half-and-half until thickened. Add cheeses and season.
Remove from heat and beat in Egg Beaters. Allow to cool.
While Egg Beaters are cooling, beat whites to stiff peak. Gently fold in whites to cheese mixture.
Add mixture evenly to 4 sprayed (with FAT FREE cooking spray) oven-safe ramekins and bake for 35 to 40 minutes.
Recipe adapted from Paula Deen’s 4 Cheese Souffle. Find Paula’s original recipe on www.foodnetwork.com.