1/4 c. reduced fat butter
1/4 c. all purpose flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 c. skim milk
1 c. shredded reduced fat cheddar
3 large egg whites
3 large egg yolks
1/4 tsp. cream of tartar

Melt butter in a large saucepan over medium heat. Stir in next three ingredients. Cook until smooth and bubbly. Stir in milk and boil for 1 minute, stirring constantly. Stir in cheese and heat until melted. Remove from heat and set aside. Beat egg yolks on high with electric mixer for 3 minutes. Stir into cheese mixture. Set aside. Beat egg whites and cream of tartar with electric mixer on high until stiff. Fold egg whites into cheese mixture. Carefully pour into a well greased 1 quart souffl dish.

Bake at 350°F for one hour. Serve immediately.