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Broccoli Souffle

A great way to sneak broccoli into a brunch, light lunch or supper, this curry-flavored side dish from Jane Shapton of Irvine, California is light, airy and beginner-easy.

4 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

4 egg whites
2 teaspoons plus 3 tablespoons all-purpose flour, divided
1 cup chopped fresh broccoli
1/4 cup water
1 tablespoon lemon juice
2 tablespoons butter
1/4 teaspoon salt
1 cup soy milk
1/2 cup minced fresh cilantro
1 teaspoon curry powder

Directions

Place egg whites in a small bowl; let stand at room temperature for
30 minutes. Coat a 1-qt. baking dish with cooking spray and lightly
sprinkle with 2 teaspoons flour; set aside.
Place broccoli and water in a microwave-safe bowl; cover and
microwave on high for 2-3 minutes or until tender. Let stand for 5
minutes; drain. Place broccoli and lemon juice in a small food
processor; cover and process until blended.
In a small saucepan over medium heat, melt butter. Stir in salt and
remaining flour until blended. Gradually whisk in soy milk. Bring to
a boil; cook and stir for 1-2 minutes or until thickened. Transfer
to a small bowl; stir in the broccoli mixture, cilantro and curry.

2 of 2

Broccoli Souffle (continued)

Directions (continued)

Beat egg whites until stiff peaks form. With a spatula, fold a fourth
of the egg whites into broccoli mixture until no white streaks
remain. Fold in remaining egg whites until combined.
Transfer to prepared dish. Bake at 350° for 35-40 minutes or
until top is puffed and center appears set. Serve immediately.
Yield: 4 servings.

Nutrition Facts: 1 serving equals 121 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 285 mg sodium, 8 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1 fat, 1/2 starch.