Broccoli souffle - butter busters^

4 ----------

Ingredients

Quantity Ingredient
4 eaches Egg whites
1 each Pk (10oz) frozen chopped broccoli
1½ teaspoon Lite salt
1 cup Skim milk
¼ teaspoon Nutmeg
2 eaches Tb liquid Butter buds
1 each Tb flour
1 cup Egg Beaters

Directions

In a large bowl, let egg whites warm to room temperature, about 1 hour. Cook broccoli in boiling water with 1 teaspoon lit salt as package directs, until tender, about 15 minutes. Drain. Combine broccoli, skim milk and nutmeg in blender. Bled, at high speed, to make a smooth puree (you should have 2⅓ cups). Preheat oven to 350F. Spray a 1-qt. souffle dish with nonstick spray. In a medium saucepan, combine 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 bak into the rest of the mixture.

Set side. At high speed, beat egg whites with ½ teaspoon lite 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 50-60 minutes, or until puffed and golden. Serve at once with a nonfat cheese or Hollandaise sauce.

Per serving: 64 cal., 0.3g fat (4%), 0mg chol., 1g fiber, 9g pro., 7g carb., 164mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-21-95

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