Rating: 2.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0

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.

Recipe by Cooking Light December 2001

Gallery

Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

117 calories; calories from fat 27%; fat 3.5g; saturated fat 1.3g; mono fat 1.2g; poly fat 0.4g; protein 8.9g; carbohydrates 12.2g; fiber 0.9g; cholesterol 110mg; iron 0.8mg; sodium 398mg; calcium 121mg.
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