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Lima Bean Soufflé
2 c low-fat Swiss or Cheddar cheese, grated
2 t butter
1 T Parmesan cheese
1 T fine dry bread crumbs
½ t salt
¼ t cayenne pepper
2 Cups cooked baby lima beans, drained
6 eggs, separated into yolks and whites
2/3 Cup of milk
Preheat oven to 350°F.
Wrap a 2 inch high strip of double aluminum foil around top edge of
a 5 cup soufflé dish.
Grease dish and foil with butter and sprinkle with Parmesan/Bread
crumb Mixture. Set aside.
In a blender or food processor, puree beans and milk until smooth.
In a saucepan, combine pureed beans, cheese, salt and
Cayenne pepper. Cook and stir over medium heat until cheese is melted.
Remove from heat. Beat in egg yolks one at a time.
In large bowl of electric mixer, beat egg whites just until glossy
and stiff peaks form.
Mix 1/4 of the beaten egg whites into the bean and cheese mixture;
gently fold bean mixture into remaining whites.
Pour soufflé mixture into prepared dish. Bake about 35 minutes or
until golden brown.
Serve immediately, makes 4-6 servings.
   
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