* Exported from MasterCook *

CHICKEN SOUFFLE

Recipe By :Elizabeth Powell
Serving Size : 4 Preparation Time :0:45
Categories : 5-10G Low Carb Egg Souffle


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can cream of mushroom soup, condensed
1/2 cup light cream
4 eggs -- separated
1 egg white
1 cup chicken -- shredded

Heat soup in a double boiler top while separating the eggs. Beat the egg yolks until thick and lemon-colored. Remove the soup pot and add egg yolks, stirring well. Add chicken. Cool slightly. Beat 5 egg whites until very stiff. Fold into egg yolk mixture. Gently turn the batter into a well-buttered soufflé dish and bake at 375°F-190°Cfor 30 minutes.










- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 299 Calories; 23g Fat (68.7% calories from fat); 16g Protein; 7g Carbohydrate; trace Dietary Fiber; 246mg Cholesterol; 728mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0

Carb-Lite is sponsered by CarbSmart, your Internet connection to low carb specialty foods, books, vitamins, and supplements. Please support our sponser by visitingCarbSmart