Bean Soufflé

2          teaspoons butter
2          tablespoons Parmesan cheese or fine dry bread crumbs
2          cups cooked* baby lima beans, drained
2/3       cup milk
2          cups low-fat Swiss or Cheddar cheese, grated
1/2       teaspoon salt
1/4       teaspoon cayenne pepper
6          eggs, separated
*1/2 cup dry makes 1-1/2 cups cooked.

Preheat oven to 350ºF.

Wrap a 2-inch high strip of double aluminum foil around top edge of a 5-cup soufflé dish; secure with tape or string. Grease dish and foil with butter and sprinkle with Parmesan or bread crumbs. Set aside.

In blender or food processor, puree beans and milk until smooth. In a saucepan combine pureed beans, cheese, salt and cayenne. Cook and stir over medium heat until cheese is melted. Remove from heat. Beat in egg yolks one at a time.

In large bowl of electric mixer, beat egg whites just until glossy and stiff peaks form. Mix 1/4 of the beaten egg whites into the bean-cheese mixture; gently fold bean mixture into remaining whites.

Pour soufflé mixture into prepared dish. Bake about 35 minutes until golden brown. Serve at once. Makes about 6 cups. Serves 4-6.

Nutritional Information per Serving:
Calories 310, Protein 28 g, Carbohydrates 20 g, Fat 14 g, Calories from fat 42%, Cholesterol 246 g, Fiber 5 g, Folate 93 mcg, Sodium 427 mg