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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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We have always loved soufflés, but I got tired of making the white sauce for them. One day I substituted condensed soup for the white sauce, and we all thought it was great. When we started watching our fat intake, I switched to the reduced-fat, reduced-sodium soup, reduced-fat cheese and just two egg yolks. Ingredients:
6 egg whites |
2 tablespoons grated parmesan cheese |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1 cup (4 ounces) shredded reduced-fat mexican cheese blend |
1 teaspoon ground mustard |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
2 egg yolks, beaten |
Directions:
1. Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. soufflé dish with cooking spray and lightly sprinkle with Parmesan cheese; set aside.
2. In a small saucepan, combine the soup, cheese blend and mustard; cook and stir over medium heat for 5 minutes or until cheese is melted. Transfer to a large bowl; stir in spinach. Stir a small amount of soup mixture into egg yolks; return all to the bowl, stirring constantly.
3. In a small bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
4. Bake at 375° for 30-35 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 6 servings.
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