3 tbsp. cornstarch
1 1/2 c. cold skimmed milk
1/2 tsp. paprika
1/8 to 1/4 tsp. cayenne pepper
2 c. (8 oz.) shredded Jarlsberg lite cheese, shredded
4 egg whites
1/4 tsp. cream of tartar
1/2 to 1 c. chopped green onions (scallions), including stems
Freshly ground pepper

Preheat oven to 375 degrees. In a heavy saucepan, whisk cornstarch into cold milk. Cook over medium heat, whisking until well thickened and cornstarch is dissolved. Add paprika and cayenne pepper. Remove from heat. Stir in cheese.

In a bowl, beat egg whites with cream of tartar until stiff peaks form. Fold half of the egg mixture into the cheese mixture. Fold in remaining egg white mixture, onion and black pepper to taste.

Spoon into an ungreased 1 1/2 quart souffle dish. With a spatula, make a circular indentation, about 1 inch from the outer edge. Reduce heat to 325 degrees; bake on middle rack about 45 minutes or until puffed and golden. Serve immediately. Makes 4 servings.

NOTE: Additional herbs and seasonings may be added with onions, if desired. You can use chives, tarragon, dillweed, bacon bits, minced green pepper and garlic.