PHILADELPHIA Dijon Herb & Parmesan Souffle

• 1 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed
• 8 egg whites
• 1 Tbsp. GREY POUPON Dijon Mustard
• 1/2 tsp. dill weed
• 1/4 cup finely chopped green onions

1. Heat oven to 350F.
2. Spray 1-qt.
3. souffle dish or casserole with cooking spray.
4. Sprinkle 1 tsp.
5. Parmesan onto bottom and up side of prepared dish.
6. Place remaining Parmesan in blender.
7. Add Neufchatel, egg whites, mustard and dill weed; cover.
8. Blend on medium speed 30 sec.
9. or until well blended.
10. Scrape down side of blender; cover and continue blending 15 sec.
11. Gently stir in onions.
12. Pour into prepared dish.
13. Bake 35 to 40 min.
14. or until puffed and golden brown.
15. Serve immediately.

parmesan cheese, cheese, egg whites, poupon, dill weed, green onions

Taken from www.kraftrecipes.com/recipes/philadelphia-dijon-herb-parmesan-souffle-145183.aspx (may not work)