Oatmeal Souffle
Source: How to Cook Everything*, by Mark Bittman (Macmillan)
Servings: 4

1 cup milk
2 tablespoons butter
3/4 cup quick-cooking oatmeal
1/3 cup low-fat cream cheese
1/4 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 eggs, separated
1/2 cup raisins
1/2 cup chopped walnuts

Preheat oven to 325 degrees. Butter and sugar 1 1/2 quart souffle dish or casserole; set aside.

Put milk and butter into a small saucepan and heat until barely boiling. Slowly add oatmeal, stirring constantly. Cook oatmeal until thick, stirring often. Remove from heat and add cream cheese, salt, sugar, nutmeg and cinnamon. Stir briskly to blend and smooth the mixture.

Beat the 3 yolks slightly and slowly add them to the oatmeal, stirring constantly. Stir in the raisins and walnuts.

Beat the egg whites until they are stiff but still moist. Using a rubber spatula, gently stir and fold the whites into the oatmeal mixture. Don't overfold; fold only until no large lumps of whites remain. Spoon the mixture into the souffle dish.

Bake for 35-40 minutes, or until the center still trembles a trifle but most of the souffle is set. Serve immediately with cream or warm milk.

This souffle is still tasty when cold and fallen. For a touch of decadence, serve with whipped cream.

To reheat, place in a preheated 350 degree oven for 30 minutes, or heat individual servings in the microwave.