Cheese Souffle

• 3/4 cup milk
• 3 Tbsp. MINUTE Tapioca
• 1/4 tsp. salt
• 3/4 cup KRAFT Shredded Mild Cheddar Cheese
• 3 eggs, separated

1. Preheat oven to 350F.
2. Mix milk, tapioca and salt in medium saucepan; let stand 5 min.
3. Bring to boil on medium heat, stirring constantly.
4. Remove from heat.
5. Add cheese; stir until melted.
6. Cool slightly.
7. Beat egg whites in large bowl with electric mixer on high speed until stiff but not dry; set aside.
8. Beat egg yolks in medium bowl with wire whisk until thick and lemon colored.
9. Add tapioca mixture; mix well.
10. Gently stir in egg whites.
11. Pour into 1-1/2-qt.
12. baking dish.
13. Place dish in large baking pan.
14. Add enough hot water to baking pan to come 1 inch up side of baking dish.
15. Bake 50 min.
16. or until center is set.
17. Serve immediately.

milk, tapioca, salt, cheddar cheese, eggs

Taken from www.kraftrecipes.com/recipes/cheese-souffle-51708.aspx (may not work)