Pear Blue Cheese Souffle
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 320.0
- Total Fat: 18.2 g
- Cholesterol: 144.6 mg
- Sodium: 614.1 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 1.9 g
- Protein: 16.7 g
View full nutritional breakdown of Pear Blue Cheese Souffle calories by ingredient
Introduction
Amazing! great for guests. easy to make. Amazing! great for guests. easy to make.Number of Servings: 2
Ingredients
-
1/2 cup water
1/4 cup Splenda
1 small pear, peeled and quartered
1 tbsp butter
1tbsp all purpose flour
2/3 cup milk
1/2 cup crumbled blue cheese
1 egg yolk
2 egg whites
Directions
Pre-heat oven to 350 F
Heat the water and Splenda in a pan stiring until dissolved.
increase the heat, boil vigorously for 5 minutes, reduce to a simmer, add the pear and poach gently for 10 minutes.
Drain and dice the pear and put pieces into 2 buttered ramekins.
Melt the butter in a small pan, add the flour and stir until it is absorbed.
Gradually add the milk and cook, still stirring, until thick. Add the blue cheese and stir untill melted.
Remove the sauce from the heat and stir in the egg yolk.
Whisk the egg whites until they are stiff but not dry. Gently fold 2 tbsp of egg white into the sauce to loosen the mixture. Fold the remaining egg whites into the sauce.
Spoon into ramekins and place on a cookie sheet.
Bake 15 minutes or until well risen.
Serve immediately, souffle will fall when cool.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user KRYSTENA2135.
Heat the water and Splenda in a pan stiring until dissolved.
increase the heat, boil vigorously for 5 minutes, reduce to a simmer, add the pear and poach gently for 10 minutes.
Drain and dice the pear and put pieces into 2 buttered ramekins.
Melt the butter in a small pan, add the flour and stir until it is absorbed.
Gradually add the milk and cook, still stirring, until thick. Add the blue cheese and stir untill melted.
Remove the sauce from the heat and stir in the egg yolk.
Whisk the egg whites until they are stiff but not dry. Gently fold 2 tbsp of egg white into the sauce to loosen the mixture. Fold the remaining egg whites into the sauce.
Spoon into ramekins and place on a cookie sheet.
Bake 15 minutes or until well risen.
Serve immediately, souffle will fall when cool.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user KRYSTENA2135.
