Tuesday, June 21, 2011

Spinach and Parmesan Souffle's

This recipe was adapted from "Cooking Light" and is a little bit of AWESOME. I served this with the 
Chicken with Prosciutto and Provolone. I hope you like it! Make sure you serve immediately, because the souffle's will start to deflate pretty quickly. I actually got 7 souffle's out of this recipe.

serves 6 ( 4 points + )

  • 1-½ T. dry bread crumbs
  • 1 ( 10 oz) package frozen chopped spinach, thawed and squeezed dry
  • 1 c. skim milk
  • 3 T. flour
  • salt and pepper to taste
  • ¾ c. freshly grated Parmesan cheese
  • 3 egg yolks
  • 6 egg whites
  • ½ tsp. cream of tartar

Place a baking sheet in an oven. Preheat to 425 degrees.
Coat 6 ( or 7) 6 oz. ramekins with cooking spray. Sprinkle with breadcrumbs and turn to coat bottom and sides.

Combine milk, flour, salt and pepper in a saucepan. Cook over med-high heat, stirring constantly with a whisk until thickened ( about 2 minutes). Spoon mixture into a large bowl and let stand for 10 minutes.
Stir in the spinach, cheese and egg yolks.

Combine egg whites and cream of tartar in a large bowl and let stand at room temperature for 15 minutes. Beat on high speed until medium peaks form ( do not overbeat). 
Gently stir in ¼ of egg whites into spinach mixture, then gently fold in remaining egg whites.

Carefully spoon spinach mixture into ramekins. Sharply tap dishes 2 or 3 times on a counter to level. Place dishes on preheated baking sheet; immediately reduce oven temperature to 350; bake souffles for 21 minutes or until puffy and golden. Serve immediately.

1 comment:

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