Mambo Sprouts

Cheddar Cheese Soufflé

Ingredients:

• 3 Tbsp. Organic Valley® Butter
• 3 Tbsp. flour
• 1 cup Organic Valley® Reduced Fat (2 %) or Whole Milk
• 1 cup Organic Valley® Cheddar (Raw Sharp, Sharp, Mild or Shredded)
• 3 large Organic Valley® eggs, separated
• 1/2 tsp. salt
• 1/8 tsp. paprika

Directions:

1. Heat oven to 375°.
2. Butter a deep, 6-cup round soufflé or baking dish.
3. Bring water to boil in a teapot and keep it warm while you make the soufflé base: Melt butter in a heavy saucepan over low flame.
4. Stir in flour thoroughly. Cook, stirring every 3-4 minutes.
5. Whisk in milk until mixture is smooth. Cook mixture slowly, whisking every 2-3 minutes (mixture will have thickened).
6. Sprinkle in the shredded cheese a little at a time, stirring each time until cheese has melted.
7. Beat in the egg yolks, salt and paprika.
8. Use a rubber spatula to scrape mixture into a large bowl. Let it cool to room temperature, stirring often.
9. Use electric beaters and a clean bowl to beat egg whites until stiff.
10. Stir a quarter of the egg whites into the cheese mixture.
11. Use a rubber spatula to gently fold in the remaining egg whites (but not too thoroughly; a few white streaks remaining is preferable).
12. Gently transfer mixture to prepared baking dish. Set the dish in a slightly large baking pan and add hot water to reach an inch up the sides of the inner dish.
13. Bake soufflé until puffed and golden brown, about 35 minutes.
14. Serve at once.

Servings: 4