Broccoli Souffle - cooking recipe

Ingredients

4 egg whites
1 (10 oz.) pkg. frozen chopped broccoli
1 1/2 tsp. salt
1 c. skim milk
1/4 tsp. nutmeg
2 Tbsp. liquid Butter Buds
1 Tbsp. flour
4 Egg Beaters, beaten (1 c.)

Preparation

In a large bowl, let egg whites warm to room temperature, about 1 hour.
Cook broccoli in boiling water with 1 teaspoon salt until tender, about 15 minutes.
Drain.
Combine broccoli, skim milk and nutmeg in blender.
Blend, at high speed, to make a smooth puree (you should have 2 1/3 cups).
Preheat oven to 350\u00b0. Spray a 1-quart souffle dish with nonfat cooking spray.
In a medium saucepan, combine liquid Butter Buds with flour and broccoli puree.
Bring to a boil, stirring constantly.
In a small bowl, beat some of the hot mixture into the Egg Beaters; pour back into rest of the mixture.
Set aside.
At high speed, beat egg whites with 1/2 teaspoon salt until stiff peaks form.
With a rubber spatula, fold broccoli mixture into egg whites until just combined.
Turn into a prepared souffle dish.
Set in a pan of hot water.
Bake 50 to 60 minutes or until puffed and golden.
Serve at once with a nonfat cheese or Hollandaise sauce.
Yield:
4 to 6 servings.