"Lean Spinach-Majoram Souffle"
by Elaine Johnson source: Sunset magazine April 1992
Makes 4 servings. --- easy
Altough airy and light in texture, a typical souffle that is rich in butter and eggs sets off warning bells for anyone watching fat and cholesterol. Fortunately, a few modifications will produce delicious yet virtuous results.
An easy place to start is by cutting back on egg yolks, keeping only a few to enrich the flavor and to maintain some of the fragile, though temporary, stability of a souffle.
For souffles that use butter and flour to thicken milk, you can trim calories by thickening nonfat milk with cornstarch, as in this herbed spinach and parmesan cheese maindish souffle.
- 1 cup nonfat milk
- 1-1/2 tablespoons cornstarch
- 3 tablespoons chopped fresh or
- 1 tablespoon dried marjoram leaves
- 1 tablespoon instant minced onion
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup thawed and squeezed-dry frozen chopped spinach
- 1/4 cup shredded parmesan cheese
- 2 large egg yolks
- 6 large egg whites
- 1/4 teaspoon cream of tartar
Lightly coat interior of a 1-1/2- to 1-3/4-quart souffle or other straight-sided baking dish with oil.
In a 2- to 3-quart pan, stir milk smoothly into cornstarch. Add marjoram, onion, pepper, and nutmeg. Stir over high heat until mixture comes to a boil. Smoothly puree in a blender with spinach, 2 tablespoons parmesan, and egg yolks.
In a large bowl, beat egg whites and cream of tartar on high speed until whites hold soft peaks. Fold spinach mixture into whites. Scrape into oiled dish. Sprinkle with remaining parmesan cheese.
With a knife tip, draw a circle on souffle top 1 inch from edge. Bake in a 375 [degrees] oven until richly browned and center jiggles only slightly when gently shaken, about 25 minutes.
Per serving: 133 cal.; 12 g protein; 5.5 g fat (2 g sat.); 8.9 g carbo.; 231 mg sodium; 111 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
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