Ingredients for Cheese Souffle With Blueberry Sauce
- Small Curd Cottage Cheese
- Cream Cheese
- Egg Yolk
- 1/4 cup granulated sugar
- Vanilla
- Sour Cream
- 4 tablespoons butter
- Orange Juice
- Eggs
- 1/4 cup all-purpose flour
- Baking Powder
- 1 teaspoon cornstarch
- Cinnamon
- Nutmeg
- Water
- Fresh Blueberries
- 1 tablespoon lemon juice
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How to Make Cheese Souffle With Blueberry Sauce
- Preheat oven to 375°F (190°C). Grease and flour an 8-inch soufflé dish.
- In a medium saucepan, combine the milk and butter. Heat over medium heat until the butter is melted and the mixture is warm.
- In a separate bowl, whisk together the flour and salt until smooth.
- Gradually whisk the flour mixture into the warm milk mixture, stirring constantly until smooth and thickened. Cook for 1-2 minutes, stirring constantly.
- Remove from heat and stir in the Gruyère cheese until melted and smooth.
- In a separate bowl, beat the egg yolks until light and fluffy. Gradually whisk in the cheese sauce until combined.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the cheese mixture in three additions, being careful not to deflate the egg whites.
- Pour the batter into the prepared soufflé dish.
- Bake for 25-30 minutes, or until the soufflé is puffed and golden brown.
- While the soufflé is baking, prepare the blueberry sauce (see instructions below).
- Serve the soufflé immediately with a generous spoonful of blueberry sauce.
- **Blueberry Sauce Instructions:**
- Combine blueberries, sugar, lemon juice, and cornstarch in a small saucepan.
- Bring to a simmer over medium heat, stirring constantly. Cook until the sauce has thickened, about 5-7 minutes.
- Remove from heat and let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
116g
Fat
98g
Carbs
14g
