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Spinach Soufflés With Fontina

Yield 4 servings

Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 1/2 cups fat-free milk
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried Italian seasoning
  • 1 large egg
  • 1/2 cup (2 ounces) shredded fontina cheese

Nutrition Information

  • calories 145
  • fat 6.2 g
  • satfat 3.3 g
  • protein 11 g
  • carbohydrate 12.2 g
  • cholesterol 73 mg
  • iron 2.2 mg
  • sodium 522 mg
  • caloriesfromfat 38 %
  • fiber 2.3 g
  • calcium 279 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 6 ingredients in a food processor; process until smooth. Transfer mixture to a bowl, and add cheese, stirring until well blended.

  3. Spoon into 4 (8-ounce) ramekins. Place in a 13- x 9-inch baking dish; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 to 40 minutes or until puffy and set. Serve immediately.

Oxmoor House Healthy Eating Collection