* Exported from MasterCook *

SOUR CREAM SOUFFLE

Recipe By :Loghouse & Homestead on Spirit Lake
Serving Size : 4 Preparation Time :0:25
Categories : 0-5G Low Carb Egg Souffle


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large egg yolks
1/2 cup sour cream
1/4 cup grated Parmesan cheese -- mix with cream
1/4 tsp salt
6 egg whites -- stiff-beaten
3 tbsp butter
1/2 cup sour cream
sweetened with 1 tsp splenda or to taste
Fresh berries of your choice

Beat egg yolks till thick and lemon-colored, about 5 minutes
Beat in 1/2 cup of sour cream/parmesan cheese mixture and salt.
Fold in egg whites.
Melt butter in a 10" - 250mm heavy, oven-going skillet
Pour in egg mixture, leveling gently.
Cook over very low heat 10 minutes.
Carefully move to 325°F-160°C oven and bake for 15 minutes until golden and puffed.
Cut into 4 wedges and serve with a dollop of the sweetened sour cream and top with berries.





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Per Serving (excluding unknown items): 336 Calories; 30g Fat (79.8% calories from fat); 13g Protein; 4g Carbohydrate; 0g Dietary Fiber; 372mg Cholesterol; 438mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat.

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 0 0 0 0

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