6 large garlic cloves, flattened
1 teaspoon olive oil
1 teaspoon salt
3/4 teaspoon ground black pepper
Nonstick vegetable oil spray
4 tablespoons plain dry breadcrumbs
1 tablespoon butter
2 tablespoons all purpose flour
1 1/4 cups low-fat (1%) milk
1/2 cup finely chopped drained oil-packed sun-dried tomatoes
2 1/2 teaspoons chopped fresh thyme
4 large egg yolks
4 ounces mild fresh goat cheese, crumbled (about 1 cup)
6 large egg whites
1/8 teaspoon cream of tartar
Preheat oven to 350�F. Combine garlic and oil in small custard cup.
Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly.
Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste.
Maintain oven temperature.
Spray four 2-cup souffl� dishes with nonstick spray.
Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet.
Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute.
Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes.
Stir in tomatoes, thyme, and garlic mixture. Remove souffl� base from heat.
Whisk egg yolks in large bowl to blend. Gradually whisk in hot souffl� base, then fold in goat cheese.
Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry.
Fold whites into souffl� mixture in 4 additions. Divide among prepared dishes.
Bake souffl�s until puffed and golden, about 25 minutes. Serve immediately.