Low Carb Low Fat Sweet Cheese And Egg Individual Souffle Recipes

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:.

Steps:

• In a medium bowl, mix eggs, milk, garlic salt, and pepper. Set aside.
• Spray 3 ramekins with non-stick cooking spray and fill 1/2 full with cheese. Pour egg mixture into ramekins and fill to top. Place ramekins on cookie sheet and bake at 375 degrees for 30 minutes until high and fluffy. Serve immediately. Enjoy!

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!

Steps:

• Preheat broiler.
• Mix Egg Beaters, cheese and milk in medium bowl until well blended; set aside.
• Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat.
• Add asparagus, onions, salt and pepper; cook and stir 3 minutes, or until vegetables are crisp-tender.
• Add tomatoes; cook 1 minute, stirring occasionally.
• Add Egg Beaters mixture.
• Reduce heat to low; cover skillet with lid. Cook 12 minutes, or until bottom of frittata is set but top is still slightly moist. Remove lid from skillet.
• Place skillet under broiler. Broil 2 minutes, or until top is set but not browned.
• Cut into 4 wedges to serve.

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.