Roasted Garlic-and-Rosemary Soufflé
In this recipe, the eggs do double duty--the whites inflate the soufflé and the yolks thicken the sauce that forms the base. Serve with pork, lamb, chicken, or beef.
Recipe by Cooking Light August 2000
Recipe Summary test
111 calories; calories from fat 30%; fat 3.7g; saturated fat 1.7g; mono fat 1.2g; poly fat 0.4g; protein 8.2g; carbohydrates 11g; fiber 0.4g; cholesterol 78mg; iron 0.8mg; sodium 268mg; calcium 157mg.