Streamlined Cheese Soufflé

Souffles can fit in a healthy lifestyle, and aren’t nearly the difficult culinary bugaboo they’ve been made out to be. The classic recipe for cheese soufflé is made with a butter-and-flour roux, whole milk, and three or four whole eggs. We’ve replaced one of the eggs with an egg white and used lowfat milk thickened with a cornstarch slurry, which makes it possible to omit the butter entirely. The soufflé is baked at a low temperature in a water bath.