Broccoli and Parmesan Souffle

3
Total Time
1 hr 8 min
Prep
15 min
Cook
53 min
Serves
12
Difficulty
Moderate
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.

Ingredients

cooking spray

2 spray(s)

uncooked broccoli

1 pound(s), florets, finely chopped

all-purpose flour

cup(s)

low-fat milk

2 cup(s)

garlic clove(s)

1 medium clove(s), minced

reduced-fat sour cream

½ cup(s)

grated Parmesan cheese

cup(s), high-quality suggested

lemon zest

1 tsp

table salt

1 tsp

black pepper

½ tsp

egg(s)

3 large, separated

egg white(s)

3 large

Instructions

  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.

Notes

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

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