Yield: 4 ----------
Measure | Ingredient |
---|---|
4 eaches | Egg whites |
1 each | Pk (10oz) frozen chopped broccoli |
1½ teaspoon | Lite salt |
1 cup | Skim milk |
¼ teaspoon | Nutmeg |
2 eaches | Tb liquid Butter buds |
1 each | Tb flour |
1 cup | Egg Beaters |
In a large bowl, let egg whites warm to room temperature, about 1 hour. Cook broccoli in boiling water with 1 teaspoon lit salt as package directs, until tender, about 15 minutes. Drain. Combine broccoli, skim milk and nutmeg in blender. Bled, at high speed, to make a smooth puree (you should have 2⅓ cups). Preheat oven to 350F. Spray a 1-qt. souffle dish with nonstick spray. In a medium saucepan, combine 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 bak into the rest of the mixture.
Set side. At high speed, beat egg whites with ½ teaspoon lite 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 50-60 minutes, or until puffed and golden. Serve at once with a nonfat cheese or Hollandaise sauce.
Per serving: 64 cal., 0.3g fat (4%), 0mg chol., 1g fiber, 9g pro., 7g carb., 164mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95