Lean spinach-marjoram souffle

Yield: 2 servings

Measure Ingredient
1 cup Nonfat milk
3 tablespoons Chopped fresh marjoram
½ teaspoon Pepper
1 each Lightly coat interior of a 1 3/4-quart souffle or other straight-sided
Baking dish with oil.
2 eaches In a 2- to 3-quart pan, stir milk smoothly into
½ cup Chopped spinach
2 larges Egg yolks
¼ teaspoon Cream of tartar cornstarch. Add
1½ tablespoon Cornstarch
1 tablespoon Instant minced onion
⅛ teaspoon Ground nutmeg
¼ cup Shredded parmesan cheese
6 larges Egg whites

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

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