Diabetes Diet Recipes

Vegetarian Main Courses

Goat Cheese and Walnut Soufflé

75 g (3 oz) walnuts, toasted lightly, cooled and finely chopped.
30 g (1 oz) unsalted butter
1 1/2 tbsp plain flour
150 ml (4 fl oz) milk
2 large eggs, separated
75 g (3 oz) grated mild goat's cheese
1/4 tsp crumbled dry thyme leaves
cream of tartar, a pinch

Method

Butter 4 half-cup ramekins, coat the bottom and sides of each with about 1 tsp of walnuts and place the ramekins on a baking tray.

In a small saucepan, melt the butter over a low heat, mix in the flour and cook, whisking, for 3 minutes. Add the milk in a stream, whisking, and boil over a moderate heat, whisking, until the mixture is thick and smooth (about 2 minutes). Transfer the mixture to a bowl to cool slightly. Whisk in the egg yolks, one at a time, the cheese and thyme, and salt and pepper to taste. Mix well.

In another bowl, beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar. Beat until the whites maintain stiff peaks. Whisk one third of the whites into the cheese mixture and fold in the rest gently but thoroughly. Divide the soufflé mixture between the ramekins, sprinkle the remaining walnuts equally on each soufflé and bake in the top of a pre-heated oven at 200C / 400F / Gas Mark 6 for 20 minutes, or until they are puffed and golden.

Serves 4. Carbohydrate content: 10 grams

Serve with Chicory and Watercress Salad