Spinach Soufflés With Fontina

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

Preparation

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.