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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.

Source: EatingWell Magazine, March/April 2016




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat the bottom and sides of four 10-ounce ramekins with cooking spray. Sprinkle the bottom of each with 1 teaspoon Parmesan and 1/2 teaspoon chives. Place on a rimmed baking sheet.

  • Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 30 seconds. Whisk in milk, pepper and salt; cook, whisking, until thickened, 2 to 5 minutes. Remove from heat and whisk in goat cheese and the remaining Parmesan and chives. Whisk in egg yolks, one at a time. Stir in zest.

  • Beat egg whites in a large bowl with an electric mixer just until stiff peaks begin to form (see Tip); do not overbeat. Gently fold about one-third of beaten whites into the egg yolk mixture to lighten it; then gently fold in the remaining egg whites until just incorporated. Divide the mixture among the prepared ramekins.

  • Bake until the souffles have risen, are browned in spots and do not appear wet or moist, 20 to 24 minutes. Serve immediately.


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.

Nutrition Facts

1 souffle
252 calories; protein 14.5g; carbohydrates 8.7g; dietary fiber 0.3g; sugars 3.2g; fat 17.6g; saturated fat 9.6g; cholesterol 221.3mg; vitamin a iu 982.3IU; vitamin c 2.8mg; folate 47.5mcg; calcium 213.5mg; iron 1.5mg; magnesium 21.6mg; potassium 197.2mg; sodium 418.9mg; thiamin 0.1mg.

1/2 low-fat milk, 1/2 lean meat, 1 1/2 medium-fat meat, 1 fat