spinach souffle

iVillage Member
Registered: 06-18-2006
spinach souffle
7
Thu, 02-14-2008 - 7:00pm

There was a link to this recipe from Good Housekeeping on the MSN home page today.  They suggested it as a breakfast for under 200 calories.  This is one serving --- and it sounds huge!
Obviously you'll want to sub ww for the bread crumbs, skim (maybe evaporated skim?) for the 1%, and back off on the cornstarch ... but this is something I'll definitely give a try!

Deb


Spinach Soufflé

Even though this recipe requires about 40 minutes total, only 20 minutes is active prep. During the remaining 20 minutes, while the soufflé bakes, you can relax!




Presented by:
Good Housekeeping


NUTRITIONAL INFORMATION


  • 1 serving: Calories 195; Cholesterol 114mg; Fat 5g (Saturated Fat 2g); Sodium 590mg

INGREDIENTS


  • 2 large eggs
  • 3 tablespoons plain dried bread crumbs
  • Cooking Spray
  • 1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
  • .25 teaspoons coarsely ground black pepper
  • .333 cups cornstarch
  • 3 tablespoons grated Parmesan cheese
  • .5 teaspoons salt
  • .5 teaspoons cream of tartar
  • 4 large egg whites, or powdered egg whites
  • 1.5 cups 1 % lowfat milk

DIRECTIONS


  • Preheat oven to 425 degrees F. Spray 10-inch quiche dish or shallow 2-quart casserole with cooking spray; sprinkle with bread crumbs to coat. Set aside.
  • In 2-quart saucepan, with wire whisk, beat milk with cornstarch until blended. Heat milk mixture over medium-high heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Remove saucepan from heat.
  • In large bowl, with rubber spatula, mix egg yolks, spinach, Parmesan, salt, and pepper until blended; stir in warm milk mixture. Cool slightly (if spinach mixture is too warm, it will deflate beaten egg whites).
  • In another large bowl, with mixer at high speed, beat cream of tartar and 6 egg whites until stiff peaks form. Gently fold egg-white mixture, one-third at a time, into spinach mixture.
  • Spoon soufflé mixture into quiche dish. Bake soufflé 20 minutes or until top is golden and puffed. Serve immediately.
  • *If using powdered egg whites, reconstituted following package directions. Powdered egg whites are available in the baking section of most supermarkets.
 
iVillage Member
Registered: 04-01-2004
In reply to: dr_deb
Fri, 02-15-2008 - 10:51am
Ohhhh, this does sound good.
spring



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iVillage Member
Registered: 05-04-2003
In reply to: dr_deb
Sat, 02-16-2008 - 9:32pm
Oh, this sounds like another one I need to try for this week - but what is a quiche dish?????


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MadsenFallSiggy3.png picture by jenniemadsen1

iVillage Member
Registered: 04-01-2004
In reply to: dr_deb
Sat, 02-16-2008 - 9:34pm

I think you can use a regular pie plate.

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iVillage Member
Registered: 05-04-2003
In reply to: dr_deb
Sat, 02-16-2008 - 9:39pm
I don't have a pie plate or a quiche dish - what if I made them in a cupcake pan??? would that work for individual ones?!?!


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MadsenFallSiggy3.png picture by jenniemadsen1

iVillage Member
Registered: 04-01-2004
In reply to: dr_deb
Sat, 02-16-2008 - 10:09pm
I think that would be a great idea!
spring



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iVillage Member
Registered: 05-04-2003
In reply to: dr_deb
Sat, 02-16-2008 - 10:21pm
I have two mini cupcake pans - so I could make 24 bite sized spinach souflles - my kids are going to be all over this


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MadsenFallSiggy3.png picture by jenniemadsen1

iVillage Member
Registered: 06-18-2006
In reply to: dr_deb
Mon, 02-18-2008 - 9:26am

Jennie, please post a review if you make them!