From Paulette Vickery's Recipe Collection

BB: BROCCOLI SUFFLE

vegetables

4 each egg whites
1 each head broccoli, steamed
1 1/2 teaspoon light salt
1 cup skim milk
1/4 teaspoon nutmeg
2 tablespoon liquid butter buds
1 tablespoon flour
4 each egg beaters, beaten

In a large bowl let egg whites warm to room temperature, about 1 hour. Combine steamed broccoli, skim milk, and nutmeg in blender. Blend at high speed to make a smooth puray. You should have 2-1/3 cups. Preheat oven to 350 degrees. Spray a 1 quart suffle dish with pam. In a medium sauce pan combine liquid butter buds with flour and broccoli puray. Bring to a boil, stirring constantly. In a small bowl beat some of the hot mixture into the egg beaters, then pour warmed egg mixture into sauce pan. Set aside. At high speed, beat egg whites with 1/2 teaspoon salt until stiff peaks form. Using a rubber spatula, fold broccoli mixture into egg whites until just combined. Turn into the prepared suffle 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 holandaise sauce. Per serving: fat 0.3 G, cholesterol 0 MG, fiber 1 G, calorries 64, 4 percent calorries from fat, protein 9 G, carbohydrate 7 G, sodium 164 MG.

Yield: 6 servings




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