Oatmeal Souffle Recipe
1 cup Milk
2 tablespoons Butter
3/4 cup Quick-Cooking Rolled Oats
1/3 cup low-fat Cream Cheese
1/4 teaspoon Salt
1/2 cup Brown Sugar, firmly packed
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Cinnamon
3 Eggs, separated
1/2 cup Raisins
1/2 cup Chopped Walnuts
Preheat oven to 325 degrees. Butter and sugar 1 1/2 quart souffle dish or
casserole; set aside.
Put milk and butter into a small saucepan and heat until barely boiling. Slowly
add oatmeal, stirring constantly. Cook oatmeal until thick, stirring often.
Remove from heat and add cream cheese, salt, sugar, nutmeg and cinnamon. Stir
briskly to blend and smooth the mixture.
Beat the 3 yolks slightly and slowly add them to the oatmeal, stirring
constantly. Stir in the raisins and walnuts.
Beat the egg whites until they are stiff but still moist. Using a rubber
spatula, gently stir and fold the whites into the oatmeal mixture. Don't
overfold; fold only until no large lumps of whites remain. Spoon the mixture
into the souffle dish.
Bake for 35-40 minutes, or until the center still trembles a trifle but most of
the souffle is set. Serve immediately with cream or warm milk.
This souffle is still tasty when cold and fallen. For a touch of decadence,
serve with whipped cream.
To reheat, place in a preheated 350 degree oven for 30 minutes, or heat
individual servings in the microwave.
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