Alternative to white sauce for a cheese souffle base
Hi, hope you are in good health.
Searching a a low-fat alternative for a base for a cheese souffle.
Search in internet for a while but would like you to help me. Whats' better a pureéd vegetable (steamed mushrooms mixed with some pepper olive oil and lemmon juice ) or greek yogurt.
Any other alternative?
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3 Comments
If you're looking for a low-fat replacement for the base (béchamel sauce), do you also want a low fat cheese soufflé?
if yes, you'll find better results if searching simply for a low-fat soufflé.
American Heart Association and various bloggers have many recipes.
They recipes tend to focus on a vegetable as the main flavor, with cheese as an accent and not the main ingredient. They also reduce fat in other ingredients, not just the sauce base.
Do yo thing if i replace white sauce for greek yogurth will rise the soufflé?
mi idea call for 125g greek yogurt with 40 parmesan and goat cheese mixed with the yolk and the fold the whipped egg white.
You could try a small sample soufflé using your Greek yogurt idea (with. I guess, yogurt replacing the milk in the original sauce. And see how that comes out.
Or, you could even omit the sauce entirely and bake the egg white and cheese mixture ax a filling.
Good luck with your experiments!