1 c. lowfat milk
1 tbsp. cornstarch
1/2 tsp. dry mustard
1/2 tsp. salt or substitute
2 lg. egg yolks
1 c. packed shredded Swiss or Gruyere cheese (4 oz.)
Pinch of cayenne pepper
3 egg whites
1/8 tsp. cream of tartar

Preheat oven to 350 degrees. Lightly oil 6 cup souffle dish. Bring 1/4 cup milk to boil in heavy medium pan, remove from heat. Stir. Mix remaining milk, cornstarch, mustard and salt in small bowl; whisk into hot milk. Boil until thickened whisking constantly. Remove from heat and whisk in the yolks, cheese and cayenne.

Beat egg whites and cream of tartar until stiff but not dry. Pour cheese mix over whites and gently fold whites into cheese mix. Very carefully pour in souffle dish. Set dish into deep pan and add boiling water to pan up to 2 inches. Bake until puffed and top golden brown, about 1 hour. Serve pronto. For 4 servings.