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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 302.0
  • Total Fat: 10.5 g
  • Cholesterol: 130.7 mg
  • Sodium: 785.7 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 19.5 g

View full nutritional breakdown of Ham Puffy calories by ingredient
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Ham Puffy

Submitted by: NWILKER
Ham Puffy

Introduction

Adapted from CL. Added some heat.
Great for that left over ham after Christmas or Easter! Or chop it up and save it till you are in the mood for ham again! This recipe works well with both fresh or once frozen ham.
Be-ware it is yummy -but you do use most every tool in the kitchen!!
Adapted from CL. Added some heat.
Great for that left over ham after Christmas or Easter! Or chop it up and save it till you are in the mood for ham again! This recipe works well with both fresh or once frozen ham.
Be-ware it is yummy -but you do use most every tool in the kitchen!!

Number of Servings: 4

Ingredients

    Cooking spray
    2 teaspoons dry breadcrumbs
    1 can corn, drained
    ⅓ cup thinly sliced green onions
    ⅔ cup diced smoked ham (about 3 ounces)
    ¼ cup all-purpose flour
    ¾ cup fat-free milk
    ½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese
    1 tablespoon ground red pepper
    2 large egg yolks
    4 large egg whites
    ½ tablespoon cream of tartar

Directions

Preheat oven to 325°. Coat a 1½-quart soufflé dish with cooking spray; sprinkle with breadcrumbs.

Heat a large nonstick skillet coated with cooking spray. Place over medium-high heat. Add corn and green onions; sauté 5 minutes or until tender. Remove from heat, and stir in ham; set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small saucepan. Gradually add milk, stirring with a wire whisk until blended. Cook over medium heat 3 minutes or until thickened, stirring constantly. Remove from heat; stir in cheese and pepper.

Beat egg yolks in a medium bowl with mixer at high speed until thick and pale (about 5 minutes). Gradually add hot milk mixture to egg yolks, stirring constantly. Stir in corn mixture; set aside.

Beat egg whites (at room temperature) and cream of tartar in a large bowl with mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into corn mixture. Gently fold in remaining egg white mixture.

Pour mixture into prepared souffle dish. Bake at 325° for 1 hour or until puffed and golden. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user NWILKER.






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