BROCCOLI AND PARMESAN SOUFFLE

By JoyceW-2

PointsPlus Value: 3
Yields 3/4 cup per serving

Ingredients

• 1 pound uncooked broccoli, florets, finely chopped
• 2/3 cup flour
• 2 cups low-fat milk
• 1/2 cup reduced-fat sour cream
• 1 clove garlic, minced
• 2/3 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 large eggs, separated
• 3 large egg whites

Preparation

Step 1

Preheat oven to 325° F. Coat a 2 quart souffle dish with cooking spray.

Bring a medium sized pot of water to a boil; cook broccoli for 4 minutes. Immediately remove broccoli from pot and plunge in a bowl of ice water to stop it from cooking; when cool, drain and set aside.

In a medium saucepan, combine flour, milk and garlic; set over medium-high heat and bring to a boil for 1 minute, stirring constantly. Reduce heat to medium-low and add sour cream, Parmesan cheese, lemon zest, salt, pepper and egg yolks; cook until thick, stirring constantly, about 1 minute. Pour mixture into a large bowl and stir in broccoli; set aside.

In a mixing bowl, using an electric mixer, beat all sex egg whites until stiff peaks form; gently fold int broccoli mixture, a little at a time, until combined.

Immediately spoon broccoli mixture into prepared dish and bake until eggs are set, about 35 to 45 minutes. Serve immediately