WW Broccoli and Parmesan Souffle

Submitted by Bonnie G #2

"Found this on the Weight Watchers Site and with Points Plus it's only 3 points per serving. I love souffles, they are so empressive (IMHO) and what could be better than broccoli and parm - YUM; Serve as soon as it comes from the oven - but no peeking before hand as with all souffles it sinks fast."

 

• Ready In: 1hr 8mins
• Ingredients: 11
• Yields: 1 Souffle
• Serves: 12

ingredients

• 1 lb broccoli, florettes uncooked and finally chopped
• 2⁄3 cup all-purpose flour
• 2 cups low-fat milk
• 1 garlic clove, finelly minced
• 1⁄2 cup reduced-fat sour cream
• 2⁄3 cup parmesan cheese, grated
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 3 large eggs, seperated
• 3 large egg whites

directions

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. Yields about 3/4 cup per serving.

6. NOTE:

7. Swap reduced-fat Cheddar cheese for the Parmesan if you prefer. And/or use cauliflower instead of broccoli (could affect PointsPlus value).