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Ingredients
1 tablespoon butter 6 eggs ½ cup heavy cream (or ½ and ½) 1/4 cup grated Parmesan cheese 1/2 teaspoon prepared mustard ½ teaspoon salt ¼ teaspoon pepper ½ lb. sharp cheddar cheese or other cheese of your choice) 11 ounces cream cheese (or reduced calorie Neufchatel) Instructions
MAKE AHEAD NOTE: Soufflé can be prepared and poured into soufflé dish then covered and held for 1-2 hours at room temperature. If holding longer, or if kitchen is hot, refrigerate, then allow an extra 5 to 10 minutes to baking time. SUBSTITUTES: You can substitute spinach for cheese, or do half and half. Or add some cubed ham to cheese. The recipe is very forgiving in terms of amounts. As long as you have the basic eggs, half and half, and cream cheese it will set up.
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1 pint strawberries, washed, hulled and halved 1 cup granulated sugar, divided 1 large egg 1 cup half and half 1 teaspoon vanilla extract 3 cups heavy cream Cheesecloth, optional Additional strawberries for garnish, optional
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