Chive & Goat Cheese Souffles
This light, airy individual cheese soufflé recipe is dramatically puffed when it comes out of the oven. Serve for a healthy brunch or lunch with a spring salad of watercress, baby arugula and tender greens tossed with lemon-chive vinaigrette.
Equipment: Four 10-ounce ramekins
Soft peaks are egg whites that are beaten until thickening but still soft enough to curl when beaters are turned upside down. For stiff peaks, keep beating just until the whites are stiff and upright.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1/2 low-fat milk, 1/2 lean meat, 1 1/2 medium-fat meat, 1 fat