Baked Herbed Ricotta Souffles

• 350g fresh ricotta cheese
• 250g PHILADELPHIA Spreadable Cream Cheese
• 4 eggs, separated
• 1/2 cup flour
• 1/4 cup chopped mixed fresh herbs (thyme, oregano, basil)
• 2 cups antipasto ( olives, sun-dried tomatoes)

1. Beat ricotta, Philly* and egg yolks using an electric mixer until smooth.
2. Add the flour and herbs and beat to combine.
3. Beat egg whites in a separate bowl until stiff peaks form.
4. Gently fold through the cheese mixture.
5. Spoon mixture into 4 x 1 cup capacity greased souffle dishes.
6. Bake at 180C for 35 minutes, or until golden.
7. Serve with antipasto.

fresh ricotta cheese, philadelphia, eggs, flour, herbs, antipasto

Taken from www.kraftrecipes.com/recipes/baked-herbed-ricotta-souffles-104433.aspx (may not work)