Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon unsalted butter
- 3 cups freshly grated Parmesan cheese
- 2 cups low-fat sour cream
- ½ cup all-purpose flour
- 5 large egg yolks
- 7 large egg whites
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 2 tablespoons chopped fresh chives
Directions
Preheat oven to 350°F (175˚C).
Butter a 2- quart (2 liter ) soufflé dish.
Add 1 cup cheese, tilting dish to evenly coat the bottom and sides. Shake out any excess. Set dish aside in refrigerator.
Place the sour cream in a large mixing bowl.
Sift the flour into the sour cream, then whisk until well combined.
Add the egg yolks, one at a time, whisking after each addition.
Stir in salt, cayenne, chives, and remaining 2 cups cheese.
In a large clean bowl (copper is ideal), vigorously whip the egg whites until stiff peaks form.
Gently fold egg whites into the sour cream mixture.
Pour the batter into the prepared soufflé dish and bake until soufflé has risen 2–3 inches above the rim and top is golden brown (1 to 1½ hours).
Serve immediately.