Baked Herbed Ricotta Souffles

Baked Herbed Ricotta Souffles
15 Mins
Prep time
50 Mins
Cooking time
Serves 4

What you need

  • 350g fresh ricotta cheese
  • 250g PHILADELPHIA Spreadable Cream Cheese
  • 4 eggs, separated
  • 1/2 cup flour
  • 1/4 cup chopped mixed fresh herbs (thyme, oregano, basil)
  • 2 cups antipasto (olives, sun-dried tomatoes)

How to make it

  1. BEAT ricotta, PHILLY and egg yolks using an electric mixer until smooth. Add the flour and herbs and beat to combine.
  2. BEAT egg whites in a separate bowl until stiff peaks form. Gently fold through the cheese mixture.
  3. SPOON mixture into 4 x 1 cup capacity greased souffle dishes. Bake at 180°C for 35 minutes, or until golden. Serve with antipasto.