Ww Cheese Souffle

• 3 tablespoons flour
• 1 cup low-fat milk (1 %)
• 1 1/2 cups reduced-fat cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 2 eggs, seperated
• 2 egg whites, room temperature

1. In as small cup or bowl stir the flour into 3 tablespoons of the milk until smooth.
2. Pour the remaining milk into a large saucepan.
3. Whisk flour/milk mixture into milk in sausepan over low heat. Cook, stirring, for 5 minutes or until mixture thickens. Remove from heat. Stir in cheese, 1/4 teaspoon of the salt and the cayenne. Transfer to a large bowl and let cool.
4. Preheat oven to 350-degrees F.
5. Put the egg yolks in a bowl, then add the yolk mixture into the cheese mixture, whisking to combie.
6. In a mixing bowl of an electric mixer, beat all 4 egg whites until foamy. Add remaining salt (1/4 teaspoon). Beat egg whites until stiff.
7. Stir 1/4 of the egg whites into the cheese mixture.
8. Fold in the remaining egg whites with a rubber spatula.
9. Scrape mixture into a 3-quart ungreased souffle dish.
10. Bake for 30-35 minutes or until puffed and cooked through.
11. Serve immediately.

flour, lowfat milk, cheddar cheese, salt, cayenne, eggs, egg whites

Taken from www.food.com/recipe/ww-cheese-souffle-233932 (may not work)