This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 eggs, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, softened
1 tsp. each chopped fresh basil, oregano and thyme
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How do I make it ?
Heat oven to 350ºF.
Separate 3 eggs; place whites in blender. Blend 2 min. or until frothy; pour into medium bowl.
Add egg yolks, remaining whole eggs, cream cheese and herbs to blender; blend well. Gently stir into egg whites until well blended. Pour into 4 (250-mL) ramekins sprayed with cooking spray.
Bake 30 to 35 min. or until centres are set and tops are puffed and lightly browned. Serve immediately.
Kraft Kitchen Tips!
Prepare batter as directed; pour 1-L casserole dish sprayed with cooking spray. Bake at 350ºF for 40 to 45 min. or until centre is set and top is puffed and lightly browned.
Save 50 calories and 8 grams of total fat, including 4 grams of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread.
Calories From Fat
% Daily Value
Fat 27 g
Saturated fat 14 g
Cholesterol 355 mg
Sodium 370 mg
Carbohydrate 3 g
Fibre 0 g
Sugars 3 g
Protein 14 g
Makes 4 servings, 1 souffle (135 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.