Roasted Garlic and Rosemary Souffle

By lisajesselson

Ingredients

• 1 whole garlic head
• cooking spray
• 1 Tbs. dry breadcrumbs
• 1/4 cup flour
• 1/4 tsp. salt
• 1 cup fat free milk
• 1/3 cup grated fresh parmesan cheese
• 1/2 tsp. rosemary
• 2 large egg yolks, lightly beaten
• 4 large egg whites
• 1/2 tsp. cream of tartar

Preparation

Step 1

preheat to 350
remove paper skin from garlic
wrap head in foil
bake at 350 1 hr, cool 10 min.
separate cloves
squeeze to extract pulp, discard skins
coat a 1 qt. souffle dish with cooking spray
sprinkle bottom with bread crumbs
lightly spoon flour into dry measuring cup and level with knife
spoon flour and salt into large saucepan
gradually whisk in milk
cook till thick about 6 min. stirring constantly
remove from heat
stir in pulp, cheese, rosemary and yolks
beat whites and cream of tartar until soft peaks
gently fold 1/4 of egg mix into garlic mix
gently fold in remaining whites
spoon into prepared dish
bake 350 for 50 min. or till puffy and set