Lite Spinach Souffle

Bergy's Note:

This souffle is light in texture and a lovely green color. This can be lunch all by itself.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 1⁄3; cup plain breadcrumbs
• 1 tablespoon butter (for the souffle dish)
• 1 (10 ounce) package frozen spinach , thawed and pressed as dry as possible
• 1 tablespoon butter
• 2 tablespoons flour
• ½ cup skim milk
• pepper
• 3 tablespoons parmesan cheese or 3 tablespoons asiago cheese , grated
• 6 egg whites

Directions:

1. Heat oven to 400°F grease the inside of a 6 cup souffle dish.
2. Coat the interior of the dish with the crumbs shake out excess crumbs.
3. Melt butter in a saucepan over low heat,add flour stirring constantly, for about 3 minutes Whisk in the milk, pepper& cheese, bring to a boil, whisking all the while, until thick Stir in the well drained spinach and set aside.
4. Beat egg whites until they form stiff peaks.
5. Gently fold the spinach mixture into the egg whites.
6. Scrape the souffle into the breaded souffle dish.
7. Place in center of the oven and immediately reduce the heat to 375°F.
8. Bake for 35-45 minutes until the souffle has puffed and the top is brown.
9. Serve immediately.

Reviews

[Tebo]

I haven't made a souffle for ages. This was a welcome reintroduction. Easy to prepare and easy on the calories as well. Thanks again Bergy.

[EKOFaith]

Good on its own but a little RedHot adds a nice touch.

[Vye367]

Really very good -- even though it fell and burned a little... Since other reviewers mentioned the lack of taste,I added onion, garlic and dill to the spinach mixure. I will absolutely make this again!!! Updated 1/07: I was commissioned to make a veggie dish for Christmas dinner, and my whole family was very impressed by this. I doubled the recipe and between seven adults the two souffles were just about gone. Thanks again!