Corn Soufflé

Directions

1. Cut a piece of foil long enough to fit around a 2-quart soufflé dish, allowing a 1-inch overlap, fold foil lengthwise in half. Lightly coat one side of the foil and the bottom of the dish with nonstick spray. Wrap the foil around the outside of the dish, coated side against the dish, allowing it to extend 4-inches above the rim of the dish to form a collar; secure the foil with string or masking tape.
2. Place the oven rack in the lower third of the oven. Heat the oven to 400 degrees.
3. Place the cottage cheese and 1 cup of corn in a blender container. Cover and process until blended.
4. Spray a medium skillet with cooking spray; cook and stir the onion and bell pepper for 3 to 5 minutes or until the onion is soft. Set aside.
5. Place the flour, salt, pepper, and nutmeg in a medium saucepan. Gradually add the milk, stirring with a whisk until well blended. Heat the mixture to boiling over medium heat; cook 1 minute or until thick, stirring constantly.
6. Place the egg substitute in a large bowl. Gradually add the hot milk mixture to the egg substitute, stirring constantly with a whisk. Stir in the cottage cheese mixture, onion mixture and the remaining 1 cup of corn.
7. Place the egg whites and cream of tartar in a large bowl; beat on high speed until stiff peaks form. Gently stir one-fourth of the egg white mixture into the corn mixture. Gently fold in the remaining egg white mixture. Pour the mixture into the prepared dish.
8. Bake for 10 minutes. Reduce the oven temperature to 350 degrees; bake for an additional 45 to 55 minutes or until the soufflé is puffed and golden. Carefully remove the foil collar. Serve immediately.