Broccoli souffle - butter busters^
4 ----------
Ingredients
| Quantity | 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 |
Directions
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