4 tablespoons olive or salad oil
8 egg yolks or equivalent Egg Replacer or other egg substitute
8 egg whites, beaten stiff
1 1/2 cups evaporated skim milk
2 cups grated Cheddar cheese (low-fat)
Salt and pepper
1. Grease well a souffle mold (3 1/2-inches/8.75cm high, 5 1/2-inches/14cm diameter).
2. Heat oil in a pan, stir in salt and pepper; add milk stirring constantly
until smooth. Do not boil.
3. Add cheese, continue stirring until it melts, then remove from heat.
4. Beat egg yolks until light and add to sauce, beating constantly.
5. Beat egg whites until stiff, and fold sauce mixture into egg whites.
6. Pour mixture into souffle mold and bake in a preheated 350 F/175 C oven for 35-40 minutes.
Serve immediately after removing from oven with a crisp green salad.