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Broccoli souffle

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Ingredients/Components

pkg - 1 oz
salt
flour - 1 Tbsp
nutmeg - 1/4 tsp
egg whites - 4 item
skim milk - 1 c
liquid Butter Buds - 2 Tbsp

How to make broccoli souffle:

In a large bowl, let egg whites warm to room temperature, about 1 hour. Cook broccoli in boiling water with 1 teaspoon salt until tender, about 15 minutes. Drain. Combine broccoli, skim milk and nutmeg in blender. Blend, at high speed, to make a smooth puree (you should have 2 1/3 cups). Preheat oven to 350°. Spray a 1-quart souffle dish with nonfat cooking spray. In a medium saucepan, combine liquid Butter Buds with flour and broccoli puree. Bring to a boil, stirring constantly. In a small bowl, beat some of the hot mixture into the Egg Beaters; pour back into rest of the mixture. Set aside. At high speed, beat egg whites with 1/2 teaspoon salt until stiff peaks form. With a rubber spatula, fold broccoli mixture into egg whites until just combined. Turn into a prepared souffle dish. Set in a pan of hot water. Bake 50 to 60 minutes or until puffed and golden. Serve at once with a nonfat cheese or Hollandaise sauce. Yield: 4 to 6 servings.

Recipe categories: Eggs/dairy, Side dish, Vegetables.

Rating:

3.2

Average rating: 3.2, total votes: 5

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