Spinach Pantry Souffle Recipe

Spinach Pantry Souffle Recipe
Spinach Pantry Souffle Recipe photo by Taste of Home
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Spinach Pantry Souffle Recipe

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We have always loved soufflés, but I got tired of making the white sauce for them. One day I substituted condensed soup for the white sauce, and we all thought it was great. When we started watching our fat intake, I switched to the reduced-fat, reduced-sodium soup, reduced-fat cheese and just two egg yolks. —Diane Conrad, North Bend, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

Ingredients

  • 6 large egg whites
  • 2 tablespoons grated Parmesan cheese
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1 teaspoon ground mustard
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 large egg yolks, beaten

Directions

Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. soufflé dish with cooking spray and lightly sprinkle with Parmesan cheese; set aside.
In a small saucepan, combine the soup, cheese blend and mustard; cook and stir over medium heat for 5 minutes or until cheese is melted. Transfer to a large bowl; stir in spinach. Stir a small amount of soup mixture into egg yolks; return all to the bowl, stirring constantly.
In a small bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
Bake at 375° for 30-35 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 6 servings.
Originally published as Spinach Pantry Souffle in Healthy Cooking December/January 2013, p26

Nutritional Facts

1 each: 140 calories, 8g fat (3g saturated fat), 90mg cholesterol, 453mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 12g protein. Diabetic Exchanges: 2 medium-fat meat, 1/2 starch.

  • 6 large egg whites
  • 2 tablespoons grated Parmesan cheese
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1 teaspoon ground mustard
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 large egg yolks, beaten
  1. Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. soufflé dish with cooking spray and lightly sprinkle with Parmesan cheese; set aside.
  2. In a small saucepan, combine the soup, cheese blend and mustard; cook and stir over medium heat for 5 minutes or until cheese is melted. Transfer to a large bowl; stir in spinach. Stir a small amount of soup mixture into egg yolks; return all to the bowl, stirring constantly.
  3. In a small bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
  4. Bake at 375° for 30-35 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 6 servings.
Originally published as Spinach Pantry Souffle in Healthy Cooking December/January 2013, p26

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