Lemon-Scented Broccoli Soufflé

Name: Lemon-Scented Broccoli Soufflé
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 3/4 lb finely chopped broccoli (about 4 cups or 340 grams); 1/3 cup all-purpose flour; 1 1/2 cups 1% low-fat milk; 1/3 cup nonfat sour cream; 1 tablespoon grated lemon rind; 3/4 teaspoon salt; 3 large egg yolks; 1 garlic clove, minced; 6 large egg whites; cooking spray

Submitted by blucoat

"A light and healthy side dish from "Cooking Light Magazine" (Dec. 2001). This could also be a vegetarian main dish for 2 or 3. Serve this soufflé straight from the oven. Plunge the serving spoon in the middle of the dish. It will fall, but the lovely, airy texture will remain."

Download

Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 6

ingredients

³⁄₄ lb finely chopped broccoli (about 4 cups or 340 grams)
¹⁄₃ cup all-purpose flour
1 ¹⁄₂ cups 1% low-fat milk
¹⁄₃ cup nonfat sour cream
1 tablespoon grated lemon rind
³⁄₄ teaspoon salt
3 large egg yolks
1 garlic clove, minced
6 large egg whites
cooking spray

directions

Preheat oven to 325°. Cook broccoli in boiling water 4 minutes or until tender. Drain. Cool to room temperature on paper towels.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly. Pour mixture into a large bowl, and stir in broccoli.
Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of oven. Bake at 325° for 40 minutes. Serve immediately.