Celery Tangy Souffle Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 10x17 inch mess pan.

In a medium saucepan over medium heat, mix milk, sugar, egg and vanilla. Cook, stirring often, until mixture thickens. Remove from heat and beat butter or margarine until mixture becomes a thick and buttery paste. If mixture starts to stick to a spoon then you can cover some of the milk with hot water. Let mixture cool, then become thickened by adding more milk as necessary. Stir in cinnamon and remaining 1/2 cup melted butter. Press mixture down into prepared pan. Bake 25 to 30 minutes, until cheese is bubbly and lightly browned. Cool completely before serving.

Tip: Frost pie crusts with icing for increased cooling.

To Make Unsweetened, Nonfat Snack Mix:

Zucchini 2/3 cup processed sugar, divided

Head mint leaves, seeds removed

28 carrots, peeled and sliced 1/4 inch thick

10 strawberries, halved

boiling water

1/2 cup shredded coconut

1/4 cup milk

4 eggs

1 (7 ounce) bottle flavored gelatin with lemon zest

Preheat oven to 350 degrees F (175 degrees C).

In a small mixing bowl, combine the processed sugar, 2 tablespoons of the butter that's being slowly whisked back into the yogurt, the vanilla and the selected nougat. Stir to mix. Stir in the carrots, strawberries and eggs. Transfer to a 9x13 inch baking dish and cut shallow circles with a knife or pastry bag. Drizzle over the chilled cake.

Spread the gelatin on top of the cake. Spread the whipped cream over the top surface so it stays over the edge.

Bake for 28 to 30 minutes in the preheated oven, or until the outside is lightly browned. Cool 5 minutes before serving. Let cool for 10 minutes before slicing.