Courtesy of Anne Van Gemert, chestnut grower, Taradale, Vic.

3 tbs Canola margarine
4 tbs plain flour
300 ml skim milk
3 egg yolks
4 egg whites
1/2 cup grated, low-fat cheese
250g chestnut puree (see below)
Good pinch of mace or nutmeg
Seasoning to taste
Pinch of cream of tartar and salt
1 tbspn chopped chives or parsley

1. To puree chestnuts: place in a pan of cold water, bring to boil, cover and simmer 20 minutes. Peel, and puree in a food processor
   
2. Melt margarine and flour to make a roux. Gradually stir in skim milk to make a smooth, thick sauce
   
3. Remove pan from heat and whisk in egg yolks one at a time until all are used
   
4. Stir in cheese, chestnut puree, chives, mace and season to taste.
   
5. Add cream of tartar and salt to egg whites and beat until stiff but not dry. Stir in a tablespoon of this mixture into the sauce carefully and continue until all has been used.
   
6. Spoon into prepared 1.5 L souffle dish.
   
7. Bake in a moderate (180C) oven for about 40-45 mins. or until done.
   
8. Serve immediately with a tossed salad. For extra flavour top with some freshly grated Parmesan cheese.