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Healthy Recipes: Potato Souffle



3 each           Eggs, whites only
½ teaspoon   Butter, unsalted, melted
¼ cup            Panko bread crumbs
4 cups           Potatoes, mashed
1 cup            Gruyere cheese, grated
1 teaspoon    Thyme, fresh, chopped
½ teaspoon   Salt and pepper mixed
1 ½ Tbsp       Cornstarch
1 1/3 cups     Skim milk


    • Preheat oven to 400 degrees.
    • Lightly spray 4- 8 ounce ramekins with non-stick pan spray.
    • Sprinkle the ramekins with the bread crumbs
    • Place the ramekins on a baking sheet
    • In medium sauté pan, add butter, and mashed potatoes, and seasonings.
    • Then add skim milk, and corn starch slurry (cornstarch and cold water)
    • Bring to light boil over medium heat while whisking frequently.
    • Reduce heat, and stir in gruyere cheese.
    • Once cheese is melted pull of heat and let mixture cool.
    • In separate bowl whip the egg whites with electric mixer until firm peaks form.  Then carefully fold vegetable milk mixture in with the firm egg whites.
    • Place equal portions of the egg mixture into the ramekins.
    • Reduce the heat of the oven to 375 degrees.
    • Bake for about 20 minutes or until the center is firm and slightly golden brown.
    • Garnish with scallions.


Number of servings:                     6
Serving size:                                    1 each
Calories:                                           150
Fat grams:                                        4