Lemon-Scented Broccoli Soufflé

By Jackie618

Recipe from Cooking Light

Serve this soufflé straight out of the oven. Plunge the serving spoon in the middle of the dish--the soufflé will fall, but its airy texture will remain.

Yield: 6 servings (serving size: 3/4 cup)
117 calories per serving

Ingredients

• 3/4 pound finely chopped broccoli
• 1/3 cup all-purpose flour
• 1 1/2 cups 1% low-fat milk
• 1/3 cup fat-free sour cream
• 1 tablespoon grated lemon rind
• 3/4 teaspoon salt
• 3 large egg yolks
• 1 garlic clove, minced
• 6 large egg whites
• Cooking spray

Preparation

Step 1

Preheat oven to 325°.

Cook broccoli in boiling water 4 minutes or until tender. Drain. Cool to room temperature on paper towels.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly. Pour mixture into a large bowl, and stir in broccoli.

Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of oven. Bake at 325° for 40 minutes. Serve immediately.