CRABMEAT BLENDER SOUFFLE

1 tablespoon and 2 teaspoons grated Parmesan cheese, divided
6 eggs
1 1/2 cups (12 oz.) low-fat (1%) cottage cheese
2 tablespoons lemon juice
1 teaspoon prepared mustard
1/4 cup chopped green onions with tops
4 oz. fresh or frozen cooked crabmeat OR 1 can (6 oz.) crabmeat, well-drained
1/2 cup chopped roasted red peppers

Preheat oven to 350 F. Evenly coat 1-quart souffle dish or straight-sided casserole with spray. Sprinkle with 2 teaspoons Parmesan cheese. Set aside.

Place eggs, cottage cheese, lemon juice, mustard, and onions in blender container. Cover and blend at medium speed until smooth, about 30 seconds. Blend at high speed an additional 10 to 15 seconds.

In medium bowl, break crabmeat apart with fork. Stir in peppers. Gently stir in egg mixture. Carefully pour into prepared dish. Sprinkle with remaining 1 tablespoon Parmesan cheese.

Bake until puffy, delicately browned, and knife inserted near center comes out clean, about 55 to 65 minutes. Serve immediately.

Servings: 6
Source: American Egg Board