Broccoli Cheese Soufflé

Golden, puffy and impressive broccoli cheese soufflé. A great way to get the naysayers to eat broccoli because it's puréed for this dish.

Recipe Ingredients:

8-ounces cooked broccoli
1 cup nonfat cottage cheese
1 tablespoon milk
1 1/2 tablespoons butter
1 tablespoon all-purpose flour
3 Large Chino Valley fresh eggs, separated
1 teaspoon Dijon style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2-ounces (1/2 cup) Monterey Jack cheese, shredded

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. Purée cooked broccoli, cottage cheese and milk in blender.
3. Melt butter in saucepan and stir in flour. Add egg yolks, mustard, broccoli mixture, salt and pepper. Cook until thickened. Remove from heat and stir in cheese.
4. Whip egg whites to stiff peaks. Fold into broccoli mixture.
5. Turn into greased 4 to 5 cup soufflé dish or 4 individual soufflé dishes.
6. Bake for 20 to 25 minutes until browned on top. Serve immediately.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 211, Protein 18g, Carbohydrates 7g, Fiber 1.8g, Fat 13g, Cholesterol 188mg, Sodium 429mg, Iron 1.3mg.

Recipe provided courtesy of Chino Valley Ranchers.