1/3 cup shredded gruyere cheese
1 butter or margarine
1/2 cup flour
3/4 cup milk
1 cup plain low-fat yogurt
1 cup crumbled blue cheese
1 dash red pepper
4 eggs, separated
A Recipe for
Blue Cheese Yogurt Souffle
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
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This Recipe for Blue Cheese Yogurt Souffle is one of thousands in the Recipes-to-go Cheese Cookbook.
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This is a recipe for Blue Cheese Yogurt Souffle from the recipe cookbook of Recipes-to-go (Cheese)
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
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| Channing Pollock |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
Lightly grease 7- or 8-inch souffle dish. Sprinkle bottom of dish with
Gruyere cheese. Tear off sheet of waxed paper 2 inches longer than
circumference of dish. Fold lengthwise into thirds. Lightly grease one
side. Wrap waxed paper around souffle dish, greased side against dish,
letting 2-inch rim extend above top edge. Secure with metal paper
clips or string. Melt 1/3 cup butter in small saucepan and stir in
flour. Slowly add milk and half of yogurt, stirring constantly until
thickened. Stir in blue cheese, remaining yogurt and red pepper. Beat
egg yolks lightly. Pour small amount of yogurt mixture into yolks.
Stir well and return to rest of yogurt mixture. Cook 1 minute,
stirring. Beat egg whites until they form soft peaks. Fold into yolk
mixture gently. Do not overmix. Pour into prepared souffle dish. Bake
at 350F 40 to 50 minutes, or until done. Serve immediately.
Note: For a taller souffle, use 5 egg whites and 4 egg yolks.
(C) 1992 The Los Angeles Times
Serves: 6
Blue Cheese Yogurt Souffle Recipe brought to you by Recipes To-Go