Prep 15minute(s)
Ready In 50minute(s)
Serves 4
Ingredients
- 1/2 cup flour
- 1/4 cup chopped mixed fresh herbs (thyme, oregano, basil)
- 2 cups antipasto (olives, sun-dried tomatoes)
- 250g PHILADELPHIA Spreadable Cream Cheese
- 350g fresh ricotta cheese
- 4 eggs, separated
Instructions
- Beat ricotta, PHILADELPHIA and egg yolks using an electric mixer until smooth. Add the flour and herbs and beat to combine.
- Beat egg whites in a separate bowl until stiff peaks form. Gently fold through the cheese mixture.
- Spoon mixture into 4 × 1 cup capacity greased soufflé dishes. Bake at 180°C for 35 minutes, or until golden. Serve with antipasto.
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