BONUS - Asparagus Dill Souffle

[Guest guest]

* Exported from MasterCook *

 

Asparagus-Dill Souffle

 

Recipe By : Cooking Light Magazine, April 1996

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

vegetable cooking spray

3/4 pound asparagus

3 tablespoons all-purpose flour

1 1/2 cups 2% low-fat milk

4 ounces egg substitute

3/4 cup grated Gruyere cheese

1 cup mashed potatoes

--cooked without salt or fat

2 teaspoons chopped fresh dill

--or 1/2 teaspoon dried dill

1/4 teaspoon salt

1/4 teaspoon ground red pepper

5 egg whites -- at room temperature

1/2 teaspoon cream of tartar

 

1. Preheat oven to 400 oF.

 

2. Cut a piece of foil long enough to fit around a 1 1/2-quart souffle dish,

allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly coat one

side of foil and bottom of dish with cooking spray. Wrap foil around outside of

dish, coated side against dish, allowing it to extend 4 inches above rim to form

a collar; secure with string or masking tape.

 

3. Snap off tough ends of asparagus; remove scales with a knife or vegetable

peeler, if desired. Steam asparagus, covered, 3 minutes or until crisp-tender;

drain. Thinly slice asparagus spears to equal 1/2 cup; set aside. Cut remaining

asparagus spears in half set aside.

 

4. Place flour in a medium saucepan. Gradually add milk stirring with a wire

whisk until well-blended. Bring to a boil over medium heat, and cook 3 minutes

or until thickened, stirring constantly.

 

5. Place egg substitute in a large bowl. Gradually add hot milk mixture to egg

substitute, stirring constantly with a wire whisk. Remove from heat; add cheese,

stirring until cheese melts.

 

6. Place milk mixture, halved asparagus spears, mashed potatoes, dill, salt, and

red pepper in a blender; process until smooth. Pour mixture into a large bowl;

stir in sliced asparagus.

 

7. Beat egg whites and cream of tartar at high speed of a mixer until stiff

peaks form. Gently stir one-fourth of egg white mixture into milk mixture.

Gently fold in remaining egg white mixture.

 

8. Pour mixture into prepared souffle dish. Bake at 400 oF for 10 minutes.

Reduce oven temperature to 350 oF, and bake an additional 45 minutes or until

puffed and golden. Remove foil collar, and serve immediately.

 

A quality Swiss cheese can be substituted for Gruyere.

 

CALORIES 187 (33% from fat); PROTEIN 13.2g; FAT 6.8g (sat 3.4g, mono 2.5g, poly

0.8g); CARB 15.2g; FIBER 1.3g; CHOL 26mg; IRON 1.3mg; SODIUM 369mg; CALCIUM

259mg. WW- 4 points.

 

 

 

- - - - - - - - - - - - - - - - - -