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Ingredients: 1/8 Teaspoon(s) cream of tartar 6 egg whites 4 Ounce(s) goat cheese; crumbled (about 1 cup) 4 egg yolks 2 1/2 Teaspoon(s) thyme; chopped 1/2 Cup(s) sundried tomatoes; drained, finely chopped 1 1/4 Cup(s) 1% milk 163/2500 Pound(s) all purpose flour 1/16 Cup(s) butter 1/4 Cup(s) plain dry bread crumbs 1 nonstick spray 163/1250 Ounce(s) black pepper 4/23 Ounce(s) salt 1/3 Tablespoon(s) olive oil 6 clove garlic; flattened Directions: Preheat oven to 350i??F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature. Spray four 2-cup souffli?? dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove souffli?? base from heat. Whisk egg yolks in large bowl to blend. Gradually whisk in hot souffli?? base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into souffli?? mixture in 4 additions. Divide among prepared dishes. Bake souffli??s until puffed and golden, about 25 minutes. Serve immediately. Per serving: calories, 310; total fat, 18 g; saturated fat, 8 g; cholesterol, 238 mg; fiber, 1g Contributor: Bon Appetit April 2004
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