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| Cheese Souffle with Roasted Asparagus and Bacon |
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My guests love this souffle. The recipe is supposed to serve four, but two hungry eaters can demolish the whole thing. Cheese Souffle
1 cup low fat cottage cheese In a food processor fitted with metal blade, process first four ingredients until smooth. Add cheese and process a few seconds more. Fold cheese mixture into stiffly beaten egg whites and pour into an oiled souffle dish. Bake 45 minutes at 350 F. Roasted Asparagus Buy the thinnest asparagus available. Wash and trim off tough ends. Spray or drizzle with olive oil. Sprinkle with kosher salt and freshly ground pepper. Wrap in aluminum foil and place on oven shelf next to souffle. Roasted Bacon Lay slices of peppered bacon (Plumrose brand is good) side by side on baking pan and roast in oven with the souffle. |
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