I posted a query a couple of weeks ago, about making souffles with low
fat cheese and low fat milk. The query follows:

>My father is having trouble with gout and has to give up a lot of
> protein sources for a couple of months. Eggs are ok, so I was thinking
> souffles, but his dairy products have to be low fat. Does anyone have
> any experience with making souffles with skim milk and low fat cheese?
> Do they work? Do they come out like a real souffle, or like a poor
> imitation, or like something totally disgusting that no one would want
> to eat?

I'm reposting, because most of the replies were a discussion of gout
diets, gout treatment etc., which didn't directly address the question
I'm interested in.

If you have any experience with making souffles with low fat dairy
ingredients, please tell me about them.

thanks,
Fay