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Old 05-06-2009, 01:33 PM   #1  
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Talking Asparagus and Gruyère Soufflé (vegetarian)

Here's a fancy breakfast with a great way to get your asparagus in! Follow the directions in red brackets to make this SBD-friendly.

Asparagus and Gruyère Soufflé (vegetarian)
From Cooking Light

Cooking spray
1/2 cup dry breadcrumbs [make sure they are WW]
3/4 pound asparagus
1/3 cup all-purpose flour [use WW pastry flour]
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 teaspoon dry mustard
1/8 teaspoon freshly ground black pepper
1 1/4 cups 1% low-fat milk
1 large egg yolk, lightly beaten
1/2 cup (2 ounces) shredded Gruyère cheese
6 large egg whites
Dash of cream of tartar

Preheat oven to 350°.

Coat a 2-quart soufflé dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish.

Cook asparagus in boiling water 4 minutes; drain and rinse with cold water. Cut a 1-inch tip from each asparagus spear; finely chop stalks.

Lightly spoon flour into a dry measuring cup; level with a knife. Place the flour, salt, ground nutmeg, dry mustard, and black pepper in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat, stirring constantly. Cook 1 minute or until thick.

Gradually stir about one-fourth of hot milk mixture into egg yolk, stirring constantly with a whisk, and add to remaining hot milk mixture, stirring constantly. Cook 30 seconds, and remove from heat. Stir in asparagus tips and chopped asparagus with the cheese. Cool slightly.

Place egg whites and cream of tartar in a large bowl, and beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into asparagus mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish. Bake at 350° for 45 minutes or until puffed, golden, and set. Serve immediately.

Yield: 6 servings

CALORIES 165 (29% from fat); FAT 5.3g (sat 2.5g,mono 1.6g,poly 0.4g); IRON 1.6mg; CHOLESTEROL 49mg; CALCIUM 191mg; CARBOHYDRATE 17.5g; SODIUM 387mg; PROTEIN 11.9g; FIBER 1.7g

Cooking Light, APRIL 2002
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Old 05-07-2009, 07:52 PM   #2  
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Wouldn't this be lovely for a Mother's Day brunch? Especially if someone else made it for me.
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Old 05-08-2009, 07:52 AM   #3  
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It definitely would. You make one for me and I'll make one for you!
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Old 05-17-2009, 06:08 PM   #4  
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I made this for lunch.Yumm.Thanks for the recipe.
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