Lite Spinach Souffle

By Bergy on June 13, 2002

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    1. 1/3 cup plain breadcrumbs
    2. 1 tablespoon butter ( for the souffle dish)
    3. 1 (10 ounce) packages frozen spinach, thawed and pressed as dry as possible
    4. 1 tablespoon butter
    5. 2 tablespoons flour
    6. 1/2 cup skim milk
    7. pepper
    8. 3 tablespoons parmesan cheese or 3 tablespoons asiago cheese, grated
    9. 6 egg whites


  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.