Ingredients:
1 can cream of mushroom soup,
1 condensed
1/2 cup light cream
4 eggs -- separated
1 egg white
1 cup chicken -- shredded
Instructions:
Heat soup in a double boiler top while separating the eggs. Beat the
egg yolks until thick and lemon-colored. Remove the soup pot and add
egg yolks, stirring well. Add chicken. Cool slightly. Beat 5 egg
whites until very stiff. Fold into egg yolk mixture. Gently turn the
batter into a well-buttered souffle dish and bake at 375 degrees for
30 minutes.
Recipe By : Elizabeth Powell
From: Date: 05/28
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
When chickens quit quarreling over their food they often find that there is enough for all of them. I wonder if it might not be the same
with the human race.
--------
MARQUIS, Donald
Chicken Soufflé Recipe provided by Recipes To-Go
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