An easy souffle recipe that can be prepared ahead of time and re-baked before serving.


  • Olive oil spray

  • Small onion- finely chopped

  • ½ tbs thyme leaves

  • ¼ cup corn flour

  • 200ml Carnation Light milk

  • 40g Ricotta cheese

  • 40g low fat cottage cheese

  • 50g goats cheese

  • 1 egg yolk

  • Salt & pepper

  • 3 egg whites

  • 20g parmesan- grated

  • 1 tbs chopped chives


  • 1.

    Preheat oven to 180 C (fan forced 160C ) & spray 4 x150ml ramekins with oil spray.

  • 2.

    Spray a non-stick frypan with oil and heat over medium heat and cook onion & thyme until onion is soft & cooked but not brown.

  • 3.

    With a stick blender mix together cornflour, milk, ricotta, cottage & goats cheeses, egg yolks and season with salt & pepper.

  • 4.

    Heat milk in a medium saucepan over low – medium heat and the cheese and onion mixtures.

  • 5.

    Continue stirring (don’t stop as it will stick and burn) until mixture begins to thicken. Remove from heat and set aside.

  • 6.

    Whisk egg whites in a very clean bowl until soft peaks form.

  • 7.

    Gently fold 4 tablespoons of egg white into the cheese mixture. Once combined add the remainder and fold through gently.

  • 8.

    Spoon mixture into ramekins and place in a baking dish.

  • 9.

    Add enough boiling water to the baking dish to come half way up the sides of the dishes.

  • 10.

    Bake in oven for 20 minutes or until they firm to the touch & golden.

  • 11.

    Allow to cool for 10 minutes then turn upside down onto a baking paper lined oven tray. At this stage they can be refrigerated and cooked at a later stage.

  • 12.

    Top with parmesan and bake 15- 20 minutes or until risen again and golden.

  • 13.

    Scatter with chives and serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 492kj
  • Fat Total 20g
  • Saturated Fat 10g
  • Protein 26g
  • Carbohydrate 52g
  • Sugar 6g
  • Sodium 672mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe from the Experts at Weigh it Up Australia, Julie White, Healthy Food Innovator and Barbara Macciolli, Allergy Friendly Cooking Expert

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