Gorgonzola and Scallion Souffle

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* Exported from MasterCook *

 

Gorgonzola and Scallion Souffle

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1/2 teaspoon unsalted butter -- softened

1 tablespoon fine fresh bread crumbs

1 tablespoon tomato paste

1/2 cup skim milk

1 1/2 tablespoons all-purpose flour

1/2 ounce Gorgonzola cheese -- (about 1 tablespoon)

1 garlic clove -- minced

1/2 teaspoon Worcestershire sauce -- vegetarian

1 dash Tabasco

1/2 cup thinly sliced scallions

3 large egg whites

 

Preheat oven to 375 F. Spread butter onto side of a 5-cup souffle dish and coat

with bread crumbs.

 

In a heavy saucepan stir together tomato paste and 1 tablespoon milk. Sprinkle

half of Hour over tomato mixture and stir until smooth. Stir in 1 tablespoon

milk and sprinkle with remaining flour, stirring until smooth. Stir in remaining

6 tablespoons milk and cook over moderately low heat, stirring constantly, 3

minutes (mixture will be very thick). Add Gorgonzola and garlic and cook,

stirring, until cheese is melted. Stir in Worcestershire sauce, Tabasco,

scallions, and salt to taste and keep warm, covered.

 

Working quickly, in another bowl with a whisk or an electric mixer beat egg

whites with a pinch salt until they just hold stiff peaks. Stir about one fourth

of whites into cheese mixture to lighten and fold in remaining whites gently but

thoroughly. Turn mixture into souffle dish and bake in middle of oven until

golden and puffed, about 20 minutes. Serve souffle immediately. Serves 2.

 

Each serving: 121 calories, 3 grams fat

(22% of calories from fat)

 

Source:

" Gourmet's Quick Kitchen ISBN 0-679-45257-5 "

 

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Per Serving (excluding unknown items): 111 Calories; 3g Fat (27.6% calories from

fat); 10g Protein; 10g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 290mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0