Florence-Inspired Souffle - 20g Carbs, 2g Fiber
From: Light & Tasty April/May 2007, p41
This souffle is not only absolutely delicious, but light and beautiful.
Your guests will be impressed every time this brunch dish is served. So
grab your fork and dig in to this little taste of Florence! -Jenny Flake
of Gilbert, Arizona
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Prep: 35 min
Bake: 35 min
Servings: 4
6 egg whites
3/4 cup onion and garlic salad croutons
1 small onion, finely chopped
1/4 cup finely chopped sweet red pepper
2 oz thinly sliced prosciutto, chopped
2 tsp olive oil
1 garlic clove, minced
2 cups fresh baby spinach
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 1/4 cups fat-free milk
1 egg yolk, lightly beaten
1/4 tsp cream of tartar
1/4 cup shredded Italian cheese blend
Place egg whites in a large bowl; let stand at room temperature for
30 minutes.
In a food processor, process croutons until ground. Sprinkle evenly
onto the bottom and 1 in. up the sides of a greased 2-qt. baking
dish; set aside.
In a large saucepan, saute the onion, red pepper and prosciutto in
oil for 3-5 minutes or until vegetables are crisp-tender. Add
garlic; cook 1 minute longer. Add spinach; cook just until wilted.
Stir in flour, salt and pepper until blended. Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Transfer to a large bowl. Stir a small amount of hot mixture into
egg yolk; return all to the bowl, stirring constantly. Cool slightly.
Add cream of tartar to egg whites; beat until stiff peaks form. Fold
into vegetable mixture. Transfer to prepared dish; sprinkle with
cheese.
Bake at 350 degrees F for 35-40 minutes or until top is puffed and
center appears set. Serve immediately.
Servings: 4
Nutrition per Serving:
223 Calories, 9g Fat, 3g Saturated Fat, 73mg Cholesterol, 843mg Sodium,
20g Carbs, 2g Fiber, 16g Protein
Diabetic Exchanges: 2 lean meat, 1 1/2 starch
