Lemon-Scented Broccoli Soufflé |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A light and healthy side dish from Cooking Light Magazine (Dec. 2001). This could also be a vegetarian main dish for 2 or 3. Serve this soufflé straight from the oven. Plunge the serving spoon in the middle of the dish. It will fall, but the lovely, airy texture will remain. Ingredients:
3/4 lb finely chopped broccoli (about 4 cups or 340 grams) |
1/3 cup all-purpose flour |
1 1/2 cups 1% low-fat milk |
1/3 cup nonfat sour cream |
1 tablespoon grated lemon rind |
3/4 teaspoon salt |
3 large egg yolks |
1 garlic clove, minced |
6 large egg whites |
cooking spray |
Directions:
1. Preheat oven to 325°. Cook broccoli in boiling water 4 minutes or until tender. Drain. Cool to room temperature on paper towels.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly. Pour mixture into a large bowl, and stir in broccoli.
3. Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of oven. Bake at 325° for 40 minutes. Serve immediately.
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