Broccoli and Parmesan Souffle

Ingredients:

• Cooking spray
• 1lb. broccoli, florets, finely chopped
• 2/3 cup all-purpose flour
• 2 cups low-fat milk
• 1 garlic clove, minced
• 1/2 cup reduced-fat sour cream
• 2/3 cup grated Parmesan cheese, high-quality suggested
• 1 tsp. lemon zest
• 1 tsp. table salt
• 1/2 tsp. freshly ground black pepper
• 3 large eggs, separated
• 3 large egg whites

Makes 12 Servings (3/4 cup per serving)

1. Preheat oven to 325ºF. Coat a 2-quart soufflé dish with cooking spray.
2. Bring a medium-size pot of water to a boil; cook broccoli for 4 minutes. Immediately remove broccoli from pot and plunge in a bowl of ice water to stop it from cooking; when cool, drain and set aside.
3. In a medium saucepan, combine flour, milk and garlic; set over medium-high heat and bring to a boil for 1 minute, stirring constantly. Reduce heat to medium-low and add sour cream, Parmesan cheese, lemon zest, salt, pepper and egg yolks; cook until thick, stirring constantly, about 1 minute. Pour mixture into a large bowl and stir in broccoli; set aside.
4. In a mixing bowl, using an electric mixer, beat all six egg whites until stiff peaks form; gently fold into broccoli mixture, a little at a time, until combined.
5. Immediately spoon broccoli mixture into prepared dish and bake until eggs are set, about 35 to 45 minutes. Serve immediately.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. This makes a delicious side dish and as a main dish. It's elegant and filling at the same time. This dish does take time and effort but in the end, it's worth it. You can use whole wheat or gluten-free flour in this recipe and it will still be delicious. You can also use cheddar cheese in this soufflé but it could affect the points value. Broccoli goes well with cheddar and Parmesan. You have to serve this soufflé immediately because once you take the soufflé out of the oven, it falls right away.