Cheese Soufflé with Fresh Corn

Ingredients

• 4 ounces cheddar cheese extra-sharp reduced-fat
• 0.5 teaspoon cream of tartar 
• 4 large egg whites at room temperature ()
• 2 large egg yolks 
• 0.5 cup curd cottage cheese fat-free
• 0.5 cup flour all-purpose
• 1.5 cups corn kernels fresh ( 3 ears)
• 0.1 teaspoon ground nutmeg 
• 0.3 teaspoon ground pepper red
• 0.5 teaspoon salt 
• 1 cup skim milk 

Equipment

• food processor
• bowl
• oven
• blender

Directions

1. Preheat oven to 40
2. Place first 8 ingredients in a food processor; process until blended, scraping sides of processor bowl once.
3. Add cheddar cheese; pulse 2 times or until well-blended. Spoon corn mixture into a large bowl.
4. Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture.
5. Pour mixture into a 2 1/2 quart souffle dish coated with cooking spray.
6. Place souffle in a 400 oven; immediately reduce oven temperature to 375, and bake 45 minutes or until puffy and golden.