Instructions: Preheat oven to 325. Spray a 1 1/2-quart souffle dish with nonstick cooking spray. In a large saucepan, melt the butter over med. heat, add the onion and saute for 5 min. or until soft. Stir in the flour, salt, pepper, and cook for 2 min. or until bubbly. Add the milk and cook, stirring constantly for 5 min.

or until the sauce thickens. Add the cheese and stir until melted. In a small bowl, whisk the egg substitute. whisk in a little of the hot cheese sauce, then return this egg mixture to the saucepan and whisk until well blended.

Remove from heat and fold in the asparagus. In a med. size bowl, using an electric mixer set on high, beat the egg whites until stiff peaks form. Fold the hot cheese sauce into the whites, then spoon into the souffle dish. Place the souffle on a baking sheet and bake for 50 minutes or until golden brown and puffy.

Makes 8 servings

JENNS LOWER FAT

NOTE: Use lowfat swiss cheese instead of regular, use skim milk instead of 2%, and use whole wheat flour instead of all purpose.

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