Cheese Soufflé

Description
A soufflé should be served immediately as it starts to collapse a few minutes after removing from the oven.

Ingredients

 * ¼ cup grated Parmesan cheese, divided (about 2 ounces)
 * 4 tablespoons unsalted butter
 * 2 tablespoons Atkins Quick Quisine™ Bake Mix
 * 2 tablespoons whole wheat pastry flour
 * ¾ cup heavy cream
 * ¾ cup water
 * 2 cups cheddar cheese, grated (about 8 ounces)
 * ¼ teaspoon salt
 * ⅛ teaspoon cayenne pepper
 * 6 large eggs, separated

Directions

 * 1) Preheat oven to 350°F.
 * 2) Grease a two-quart soufflé dish and sprinkle with 2 tablespoons parmesan cheese.
 * 3) Set aside.
 * 4) Melt butter in a medium saucepan over moderate heat.
 * 5) Stir in soy and pastry flours and mix well.
 * 6) Slowly add heavy cream and water, whisking constantly.
 * 7) Stir in remaining Parmesan, cheddar, salt and cayenne.
 * 8) Bring to a boil, stirring constantly, until mixture is smooth, about 3 minutes.
 * 9) Remove from heat and whisk in egg yolks, one at a time.
 * 10) Transfer to a large bowl and set aside.
 * 11) With an electric mixer in high speed, beat whites until stiff peaks form, about 4 minutes.
 * 12) Using a rubber spatula, fold whites into cheese mixture in three additions.
 * 13) Gently pour soufflé mixture into prepared dish and bake on center rack for 40 to 45 minutes, until a skewer inserted in middle comes out clean and soufflé is completely risen and browned.
 * 14) Serve immediately.