Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 2 people
Calories: 252 kcal
  • 113 g packed grated Parmesan cheese, divided
  • 43 g minced fresh chives, divided
  • 2 tablespoons butter
  • tablespoons all-purpose flour
  • 240 ml reduced-fat milk
  • ¼ teaspoon ground pepper
  • teaspoon salt
  • 64 g soft goat cheese, at room temperature, crumbled
  • 4 large eggs, separated
  • ½ teaspoon lemon zest
  1. Preheat oven to 375°F. Coat the bottom and sides of four 10-ounce ramekins with cooking spray. Sprinkle the bottom of each with 1 teaspoon Parmesan and ½ teaspoon chives. Place on a rimmed baking sheet.

  2. Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 30 seconds. Whisk in milk, pepper, and salt; cook, whisking, until thickened, 2 to 5 minutes. Remove from heat and whisk in goat cheese and the remaining Parmesan and chives. Whisk in egg yolks, one at a time. Stir in zest.

  3. Beat egg whites in a large bowl with an electric mixer just until stiff peaks begin to form (see Tip); do not overbeat. Gently fold about one-third of beaten whites into the egg yolk mixture to lighten it; then gently fold in the remaining egg whites until just incorporated. Divide the mixture among the prepared ramekins.

  4. Bake until the souffles have risen, are browned in spots and do not appear wet or moist, 20 to 24 minutes. Serve immediately.

Nutrition information
  1. Serving size: 1 souffle

  2. 18 g fat(10 g sat)

  3. 0 g fiber

  4. 9 g carbohydrates 

  5. 14 g protein

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