PHILADELPHIA ROASTED RED PEPPER SOUFFLE

PHILADELPHIA Roasted Red Pepper Souffle image

Soufflés are not difficult. If you can put cheese and roasted red peppers in a blender and pour into a casserole dish, you can make this puffy delight.

Provided by My Food and Family

Categories Dairy

Time 50m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 Tbsp. KRAFT Grated Parmesan Cheese, divided
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed
8 egg whites
1/3 cup roasted red peppers, drained, chopped
1 tsp. dried Italian seasoning
1/8 tsp. garlic powder

Steps:

Heat oven to 350°F.
Spray 1-qt.souffle dish or casserole with cooking spray. Sprinkle 1 tsp. Parmesan onto bottom and up side of dish.
Place remaining Parmesan in blender; add all remaining ingredients. Blend on medium speed 30 sec. or until well blended. Scrape down side of blender; continue blending 15 sec. Pour into prepared dish.
Bake 35 to 40 min. or until puffed and golden brown. Serve immediately.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g