Broccoli Souffles

by Chris Leishman

Prep time: 10 minutes; additional time required to roast the onion
Cooking time: 20-25 minutes
Preheat oven: 425F

Ingredients

• 1 onion, roasted and peeled
• 2 broccoli crowns (approximately 4 ounces), steamed
• 1/2 cup lowfat ricotta cheese
• 1 ounce chevre goat cheese
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3/4 cup evaporated lowfat milk
• 2 teaspoons cornstarch
• 4 egg whites
• 1/2 teaspoon cream of tartar

Method

Place the broccoli, onion, ricotta, goat cheese, egg, and seasonings in the bowl of a food processor and work until speckled and fairly smooth. Dissolve the cornstarch in the evaporated milk and stir into the cheese mixture by hand. Whip the egg whites with the cream of tartar until soft peaks form. Whisk a little of the whites into the base and then fold the rest in with a spatula. Gently spoon the soufflé mixture into four individual molds that have been sprayed with nonstick spray. Fill the molds all the way to the top, smooth the top level, and run your thumbnail around the inside of the rim*. Bake in the middle of a preheated oven for 20-25 minutes until puffed and golden on top. Serve immediately or not. It will taste just as yummy it will just not have as dramatic an appearance, homier ala Stouffer's.

*This allows the soufflé to rise straighter and more easily.

Yield: 4 servings (serving size: 5 oz.)
Per serving: Calories 150; Fat 4.8 g; Saturated fat 2.6 g; Cholesterol 65.5 mg; Sodium 338 mg; Carbohydrate 12 g; Fiber 1.4 g; Sugars 2.6 g; Protein 14.8 g; Vitamin A 133 RE; Vitamin C 36 mg; Calcium 314 mg; Iron <1>

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Chris Leishman began her cooking career at Greens Restaurant, the renowned vegetarian restaurant in San Francisco. Her interest in health and nutrition eventually led her to UCSF Medical Center where she was the Recipe Development Coordinator for both the patient and retail foodservice. She led cooking classes for the Outpatient Weight Management group, the Heart Disease Reversal Program, and Millberry Student Program. Her work for Dr. Dean Ornish's Heart Disease Reversal Programled to the publication of her cookbook Recipes From the Heart.