Broccoli Souffle

1. 1

   In a large bowl, let egg whites warm to room temperature, about 1 hour.

2. 2

   Cook broccoli in boiling water with 1 teaspoon salt until tender, about 15 minutes.

3. 3

   Drain.

4. 4

   Combine broccoli, skim milk and nutmeg in blender.

5. 5

   Blend, at high speed, to make a smooth puree (you should have 2 1/3 cups).

6. 6

   Preheat oven to 350u00b0. Spray a 1-quart souffle dish with nonfat cooking spray.

7. 7

   In a medium saucepan, combine liquid Butter Buds with flour and broccoli puree.

8. 8

   Bring to a boil, stirring constantly.

9. 9

   In a small bowl, beat some of the hot mixture into the Egg Beaters; pour back into rest of the mixture.

10. 10

    Set aside.

11. 11

    At high speed, beat egg whites with 1/2 teaspoon salt until stiff peaks form.

12. 12

    With a rubber spatula, fold broccoli mixture into egg whites until just combined.

13. 13

    Turn into a prepared souffle dish.

14. 14

    Set in a pan of hot water.

15. 15

    Bake 50 to 60 minutes or until puffed and golden.

16. 16

    Serve at once with a nonfat cheese or Hollandaise sauce.

17. 17

    4 to 6 servings.

No additional tips available.