I was browsing my recipes, to find something not too loaded with calories, not too fussy, not too much. I have to tell you that I have lots and lots of recipes. My husband makes fun of me and he says that, if every day I cooked a different recipe, it would take me 5 years to exhaust my resources. Yes, I like to collect all recipes that seem interesting and tasty. I have set a target to make each one of them at least once during my lifetime. I do not know how realistic this is, but I will definitely give it a try. Nevertheless, I have a small problem. Most of the times I cannot follow a recipe precisely and recreate it as it is written by the author. I always improvise, while I am in the process of making it.

The same happened with this recipe. I studied the recipe and then I started adding things. Anyway, the result rewarded me. This is a versatile recipe and, as I realized during the process, you can add practically anything you want in the base of cream cheese, flour and eggs. Meaning that, you can add different cheeses, or change the herbs, or even add peppers or ham or, or, or. In this, I added cheddar cheese and since I did not have fresh thyme, oregano and basil I used dried. Next time I will add feta cheese and perhaps a pepper. I am sure it will taste very good. Anyway, enough with talking, let’s cut to the chase. The original recipe can be found in the Greek site of Philadelphia Cream Cheese.

In the mixer lightly beat the cream cheese with the yolks.

Add the flour, cheddar, salt and pepper, dill and the dried herbs.

In the meantime in another bowl whisk the whites to become a meringue.

Throw the meringue to the cream cheese batter and incorporate gently.

Butter and flour five soufflé ramekins and divide the batter equally to them.

Bake in a preheated oven at 175° C /350° F 20 to 25 minutes until golden.

Serve immediately.