Title: Cheese souffle with fresh corn
 Categories: Not, Sent
      Yield: 6 Servings
 
  1 1/2 c  Fresh corn kernels
      1 c  Skim milk
    1/2 c  All-purpose flour
    1/2 c  Fat-free cottage chees
    1/2 ts Salt
    1/4 ts Ground nutmeg
      2 lg Egg yolks
      1 c  Reduced fat extra-sharp
           -cheddar cheese
      4 lg Egg whites, room temperature
    1/2 ts Cream of tartar
           Cooking spray
 
  Preheat oven to 400°.
  
  Place first 8 ingredients in a food processor; process until blended,
  scaping sides of processor once. Add cheddar cheese; pulse 2 times or
  until well-blended. Spoon corn mixture into a large bowl.
  
  Beat egg whites and cream of tartar at high speed of a mixer until
  soft peaks form. Gently fold one-fourth of egg white mixture into
  corn mixture; gently fold in remaining egg white mixture. Pour
  mixture into a 2 1/2-quart souffle dish coated with cooking spray.
  
  Place souffle in a 400° oven; immediately reduce oven temperature to
  375°, and bake 45 minutes or until puffy and golden.
  
  NOTES : Per Serving: cals - 187 - 29%ff fat - 6.1g Recipe