Herbed Parmesan Soufflé

Ingredients

• 0.1 teaspoon cream of tartar 
• 0.3 cup breadcrumbs dry
• 6 large egg whites 
• 1 large egg yolk lightly beaten
• 1 cup milk fat-free
• 1 tablespoon parsley fresh chopped
• 0.1 teaspoon ground nutmeg 
• 0.1 teaspoon ground pepper red
• 3 ounces parmesan cheese fresh grated
• 2 tablespoons potato flour 
• 0.5 teaspoon salt 
• 1 tablespoon teaspoon thyme dried fresh chopped

Equipment

• bowl
• sauce pan
• oven
• whisk
• blender

Directions

1. Preheat oven to 35
2. Coat a 1 1/2-quart souffl dish with cooking spray; sprinkle with 1/3 cup dry breadcrumbs.
3. Combine potato starch, salt, pepper, and nutmeg in a medium saucepan, and gradually add 1 cup milk, stirring with a whisk. Bring to a boil over medium heat, stirring constantly with a whisk. Cook 1 minute or until thick, stirring constantly (mixture will be thick).
4. Remove from heat; stir in cheese, thyme, and parsley. Spoon mixture into a large bowl, and let stand 1 minute.
5. Whisk in egg yolk.
6. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into cheese mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dish.
7. Bake at 350 for 35 minutes or until puffed and golden.
8. Serve immediately.