Ingredients:
Cooking spray
 |
| Served here with Watermelon-Peach Salad |
1 (6-ounce) package fresh baby spinach
2/3 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
2 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar
Directions:
1. Place baking sheet in oven. Preheat oven to 425 degrees.
2. Coat 4 (6-ounce) ramekins with cooking sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat can with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes. Squeeze excess liquid from spinach. Coarsely chop spinach.
4. Combine 2/3 cup milk and the next 4 ingredients (through black pepper) in a small saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let stand for 10 minutes. Stir in spinach, cheese, and egg yolks.
5. Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one-fourth of egg whites into spinach mixture, and gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on preheated backing sheet; return baking sheet to 425 degree oven. Immediately reduce oven temperature to 350 degrees; bake souffles at 350 degrees for 21 minutes or until puffy and golden brown. Serve immediately.
Thoughts:
This was moderately difficult, but not too hard. It was really good though. The salad I served with it had a perfect amount of sour and sweetness to make the meal.
No comments:
Post a Comment