Lean spinach-marjoram souffle

2 servings

Ingredients

QuantityIngredient
1cupNonfat milk
3tablespoonsChopped fresh marjoram
½teaspoonPepper
1eachLightly coat interior of a 1 3/4-quart souffle or other straight-sided
Baking dish with oil.
2eachesIn a 2- to 3-quart pan, stir milk smoothly into
½cupChopped spinach
2largesEgg yolks
¼teaspoonCream of tartar cornstarch. Add
tablespoonCornstarch
1tablespoonInstant minced onion
teaspoonGround nutmeg
¼cupShredded parmesan cheese
6largesEgg whites

Directions

INGREDIENTS

DIRECTIONS

marjoram, onion, pepper, and nutmeg. Stir over high heat until mixture comes to a boil. Smoothly puree in a blender with spinach, 2 tablespoons Parmesan, and egg yolks. 3. In a large bowl, beat egg whites and cream of tartar on high speed until whites hold soft peaks. Fold spinach mixture into whites. Scrape into oiled dish.

Sprinkle with remaining Parmesan cheese. 4. With a knife tip, draw a circle on souffle top 1" from edge. Bake in a 375'F. oven until richly browned and center jiggles only slightly when gently shaken, about 25 minutes.

Submitted By EARL SHELSBY On 01-08-95