Categories: Vegetables- beans
Ingredients
- 2 tsp. butter
- 2 Tbsp. Parmesan Cheese or Fine Dry Bread Crumbs
- 2 cups cooked baby limas, drained
- 2/3 cup milk
- 2 cups low-fat Swiss or Cheddar cheese, grated
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 6 eggs, separated
Directions
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Preheat oven to 350 degrees. Wrap a 2 inch strip of double aluminum foil around trhe top edge of 5-cup soufflé dish; secure with tape or string.
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Grease dish and foil with butter and sprinkle with Parmesan cheese or bread crumbs. Set aside.
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In a blender or food processor, puree beans and milk until smooth. In a saucepan, combine pureed beans, cheese, salt and cayenne. Cook and stir over medium heat until cheese is melted. Remove from heat.
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Beat in egg yolks one at a time. In a large bowl or electric mixer, beat egg whites just until glossy and stiff peaks begin to form.
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Mix 1/4 of the beaten egg whites into the bean-cheese mixture; gently fold bean mixture into remaining whites.
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Pour soufflé mixture into prepared dish. Bake about 35 minutes until golden brown. Serve at once.