'Lighten Up' the French Toast Souffle?

[Jewel]

I've made the French Toast Souffle several times, and we love it, but I have a hard time making it with 8 eggs and lowfat cream cheese. Has anyone had success making this dish with EggBeaters and FatFree cream cheese? I did a search and saw that the question was asked, but never answered. This is one of our favorite dishes, and I'd like to make it next weekend, but I want to lighten it up! If using entirely EggBeaters wouldn't work, do you think maybe half whole eggs, half Beaters? Thanks! http://www.cookinglight.com/bbs/biggrin.gif

[goldilocks]

jewel, i have made this too. i think the egg beaters substitution would be fine, all eggbeaters or perhaps a 50/50 blend. you maybe could do fat free cream instead of the low fat, or a blend of the 2. the other issue here is also the half and half. perhaps a milk substitute instead. you could also use a 'light' white bread to help the calories along. please let us know if you try these substitutions.

[Jewel]

bump...

[Mbart]

Okay, I was contemplating asking a really dumb question, and feeling embarrassed, but then remembered you all saying there are no dumb questions, so....

(red face here) What the heck are egg beaters? I mean, I know they are an egg substitute, but what are they? Are they just egg whites? Do you use them just like eggs? Do they expire like eggs? Just curious...should I be using them in my cooking and baking alot? What's your thoughts? Thanks!!

[Jewel]

You're right, no dumb questions! EggBeaters is a brand of Egg Substitute, and it is basically egg whites only with some yellow coloring and I THINK (not sure) a preservative added, and something like a flowing agent to keep it from getting all clotted and icky. Not sure exactly. the box says since it IS real eggs you can use them to cook anything that calls for eggs! I've used them successfully in cheesecakes and most baking, but with this dish, the egg is pretty important to texture and to flavor, so I wondered if anyone had used them exclusively in this dish, or as a 50/50 thing. Usually they last about 7 days in the fridge once opened. I think a quarter cup is equal to one egg!

[Terrytx]

I made this several weeks ago using Egg Beaters, but I did use low-fat cream cheese. We thought it was good.

[Jacque O]

Re: Goldilocks' concern abou the half 'n half. Some stores now offer a fat free version. One of the members of our supper club used it last month for a recipe involving a cream sauce and I didn't think it had any negative effect on either the flavor or the consistency of the dish.