Broccoli Souffle - Butter Busters^ Recipe
Yield: 4 ----------Recipe by luhu.jp
Ingredients:
4 each: Egg whites,
1/4 t: Nutmeg,
1 each: Pk, (10oz) frozen chopped
2 each: Tb liquid Butter buds,
-broccoli,
1 each: Tb flour,
1 1/2 t: Lite salt,
1 cup: Egg Beaters,
1 cup: Skim milk,
Directions:
In a large bowl, let egg whites warm to room temperature, about 1
hour. Cook broccoli in boiling water with 1 teaspoon lit salt as
package directs, until tender, about 15 minutes. Drain. Combine
broccoli, skim milk and nutmeg in blender. Bled, at high speed, to
make a smooth puree (you should have 2 1/3 cups). Preheat oven to
350F. Spray a 1-qt. souffle dish with nonstick spray. In a medium
saucepan, combine Butter Buds with flour and broccoli puree. Bring to
a boil, stirring constantly. In a small bowl, beat some of the hot
mixture into the Egg Beaters; pour bak into the rest of the mixture.
Set side. At high speed, beat egg whites with 1/2 teaspoon lite salt
until stiff peaks form. With a rubber spatula, fold broccoli mixture
into egg whites until just combined. Turn into a prepared souffle
dish. Set in a pan of hot water. Bake 50-60 minutes, or until puffed
and golden. Serve at once with a nonfat cheese or Hollandaise sauce.
Per serving: 64 cal., 0.3g fat (4%), 0mg chol., 1g fiber, 9g pro., 7g
carb., 164mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5
Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95
Source from luhu.jp
hour. Cook broccoli in boiling water with 1 teaspoon lit salt as
package directs, until tender, about 15 minutes. Drain. Combine
broccoli, skim milk and nutmeg in blender. Bled, at high speed, to
make a smooth puree (you should have 2 1/3 cups). Preheat oven to
350F. Spray a 1-qt. souffle dish with nonstick spray. In a medium
saucepan, combine Butter Buds with flour and broccoli puree. Bring to
a boil, stirring constantly. In a small bowl, beat some of the hot
mixture into the Egg Beaters; pour bak into the rest of the mixture.
Set side. At high speed, beat egg whites with 1/2 teaspoon lite salt
until stiff peaks form. With a rubber spatula, fold broccoli mixture
into egg whites until just combined. Turn into a prepared souffle
dish. Set in a pan of hot water. Bake 50-60 minutes, or until puffed
and golden. Serve at once with a nonfat cheese or Hollandaise sauce.
Per serving: 64 cal., 0.3g fat (4%), 0mg chol., 1g fiber, 9g pro., 7g
carb., 164mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5
Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95
Source from luhu.jp