Easy Cheese Souffle

This dish is great for a family or if made in individual baking dishes, it is great with a salad as a first course, light lunch or supper.

6 eggs
1/2 cup evaporated skim milk
1/4 cup grated Parmigiano-Reggiano
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 pound sharp light cheddar cheese
11 ounces light (Neufchatel) cream cheese
Nonstick cooking spray

Equipment:
Blender or food processor
Souffle  dishes or cupcake pans

Preheat oven to 375.

In a blender or food processor, place the eggs, evaporated milk, Parmigiano, mustard, salt and pepper.  Blend until smooth.
With blender or processor running, break off pieces of cheddar and add to the work bowl. Next, break off chunks of cream cheese and add to work bowl. After all cheese is incorporated, blend at high speed for five seconds.
Spray a four-cup souffle dish or equivalent deep baking dish with nonstick cooking spray.  
You can also make 10-12 individual souffles in a cupcake or muffin pan.  
Pour in the batter and place in the oven.
 
Bake until puffed and golden:
Large souffle for 45 minutes
Small for 15-20 minutes
Surface could crack during
baking.

 Chef’s tips: After baking, souffles can be held in oven with door ajar for short time before serving.

Serving suggestion: prepare individual souffles and serve atop a mixed green salad with vinaigrette dressing.