Photo of Broccoli and parmesan souffle by WW

Broccoli and parmesan souffle

Points® value
Total Time
1 hr 8 min
15 min
53 min
A sure-fire way to impress dinner guests. Serve it as soon as it comes out of the oven (no peeking!) because the soufflé shrinks fast.


Cooking spray

2 spray(s)


1 pound(s), florets, finely chopped

All-purpose flour


1% low-fat milk

2 cup(s)


1 clove(s), large, minced

Light sour cream

½ cup(s)

Grated Parmesan cheese


Lemon zest

1 tsp(s)

Table salt

1 tsp(s)

Black pepper

½ tsp(s)

Raw egg

3 large, separated

Egg whites

3 serving(s), large


  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.


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