Oyster artichoke souffles

6 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
¼ cup Minced shallot
4 cups Loosely packed chopped spinach leaves
14 ounces Artichoke hearts, (1 can) drained and coarsely chopped
1 tablespoon Cornstarch
1 cup Skim milk
2 Eggs, separated
¼ cup Grated fresh Parmesan cheese
⅛ teaspoon Pepper
16 ounces Boiled whole oysters, (2 cans) drained and coarsely chopped
2 Egg whites

Directions

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add shallot, and saute 2 minutes. Add spinach; cook 30 seconds or until spinach begins to wilt. Add artichokes; stir well. Coat 6 (6-ounce) custard cups or 1 (6-cup) souffle dish with cooking spray; divide mixture among dishes. Set aside.

Place cornstarch in a saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute or until thickened and bubbly, stirring constantly.

Lightly beat 2 egg yolks in a bowl with a wire whisk. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Add cheese, pepper, and oysters; cook an additional 2 minutes, stirring frequently. Pour into a bowl; set aside.

Beat 4 egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Stir one-fourth of egg whites into oyster mixture; fold remaining egg whites into oyster mixture. Spoon evenly into souffle dishes. Place dishes on a baking sheet.

Bake at 400 deg for 10 minutes. Reduce temperature to 350 deg; bake 15 minutes or until puffed and set. Yield: 6 servings.

Per serving: 156 Calories; 5g Fat (25% calories from fat); 14g Protein; 16g Carbohydrate; 104mg Cholesterol; 364mg Sodium Serving Ideas : Serve immediately.

Recipe by: Cooking Light, Jan/Feb 1993, page 68 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.

Related recipes