Appetizers / Soups / Salads

Twice Baked Goat Cheese Souffles on a Bed of Mixed Greens takes 40 minutes to prepare.

Twice Baked Goat Cheese Souffles on a Bed of Mixed Greens takes 120 minutes to cook.

Twice Baked Goat Cheese Souffles on a Bed of Mixed Greens makes 4 servings.

The ingredients for Twice Baked Goat Cheese Souffles on a Bed of Mixed Greens are:

Souffles:
1 1/2 tbsp fine bread crumbs
1 tsp unsalted butter
1 1/2 tbsp all purpose flour
1/2 cup skim milk
1/2 tsp dijon mustard
1/4 tsp salt
Freshly ground pepper, to taste
2 large egg yolks
1/2 c crumbled creamy goat cheese (2.5 oz)
3 large egg whites, room temperature
1/8 tsp cream of tartar

Salad & Dressing:
1 clove garlic, halved
1 tbsp lemon juice
1 tbsp honey
1/4 tsp salt
Freshly ground black pepper, to taste
8 cups lightly packed mixed salad greens
1/2 cup crumbled goat cheese (2.5 oz)

Here is how you make Twice Baked Goat Cheese Souffles on a Bed of Mixed Greens:

Preparation1.To prepare souffl?s: Position rack in lower third of oven; preheat to 400?F. Coat four 6-ounce (1 cup) ramekins or custard cups with cooking spray. Lightly coat with breadcrumbs; shake out excess. Put a kettle of water on to boil for the water bath.2.Melt butter (or heat olive oil) in a small saucepan over low heat; stir in flour. Cook, stirring constantly, for 1 minute. Gradually whisk in milk. Increase heat to medium-high and cook, whisking constantly, until the mixture boils. Reduce heat to low and simmer, whisking constantly, for about 3 minutes. Stir in mustard, salt and pepper. Remove from the heat. The sauce will be very thick.3.Whisk egg yolks in a medium bowl until blended. Whisk in the sauce until blended. Gently stir in goat cheese.4.Place egg whites in a large clean bowl. Add cream of tartar. Beat the whites with an electric mixer on medium speed until soft peaks form; increase speed to high and continue beating until stiff and glossy peaks form. Using a rubber spatula, gently fold whites in 3 additions into the cheese sauce until blended.5.Spoon the souffl? mixture into the prepared ramekins. Run a fingertip (or chopstick) around the inside of the rim so the souffl?s will form a high hat as they puff up. Place the ramekins in a baking pan.6.Place the baking pan in the oven and carefully add enough boiling water to come halfway up the sides of the ramekins. Bake the souffl?s until puffed and browned, 25 to 30 minutes. Remove from the oven and let stand in the water bath for 20 minutes. (The souffl?s can be eaten right out of the oven, if desired, with salad on the side.)7.Transfer the souffl?s to a rack and let cool to room temperature; they will shrink. Cover and refrigerate (for up to 24 hours) until ready to reheat.8.About 40 minutes before serving, position rack in center of oven; preheat to 350?F. Coat a baking sheet with cooking spray. Using a thin spatula, carefully loosen the sides of the souffl?s. Lift them out (they will be surprisingly sturdy) and place, right-side up, on the prepared baking sheet. (If any souffl? bits stick to a ramekin, loosen with the spatula and press back into place.) Bake the souffl?s until puffed and golden, 20 to 25 minutes.9.Meanwhile, to prepare salad & dressing: Rub a large bowl with the cut side of the garlic; discard garlic. Add lemon juice, honey, salt and pepper; whisk to blend. When the souffl?s are ready, add salad greens to the bowl and toss to coat with the dressing. Divide the salad among 4 plates. Sprinkle with goat cheese. Using a wide spatula, place a warm souffl? in the center of each salad. Serve immediately.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user TONICACIBAUDA.

The nutritional information for Twice Baked Goat Cheese Souffles on a Bed of Mixed Greens is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 194.8

• Total Fat: 11.2 g
• Cholesterol: 127.7 mg
• Sodium: 540.7 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 2.3 g
• Protein: 10.9 g