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Nutrition Facts
Serving Size 1 (121g) Recipe makes 6 servings
Calories 119
Calories from Fat 48		(40%)
Amount Per Serving		%DV
	Total Fat 5.4g	8%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 214mg		8%
Potassium 303mg		8%
Total Carbohydrate 10.0g		3%
	Dietary Fiber 2.0g	7%
	Sugars 1.1g
Protein 8.5g		17%
detailed view... how is this calculated?

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Lite Spinach Souffle

Recipe #31143 | 1¼ hours | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Bergy
Jun 13, 2002

This souffle is light in texture and a lovely green color. This can be lunch all by itself.

SERVES 6 (change servings and units)

Ingredients

1/3 cup plain breadcrumbs
1 tablespoon butter (for the souffle dish)
1 (10 ounce) package frozen spinach, thawed and pressed as dry as possible
1 tablespoon butter
2 tablespoons flour
1/2 cup skim milk
pepper
3 tablespoons parmesan cheese or asiago cheese, grated
6 egg whites

Directions

1
Heat oven to 400°F grease the inside of a 6 cup souffle dish.
2
Coat the interior of the dish with the crumbs shake out excess crumbs.
3
Melt butter in a saucepan over low heat,add flour stirring constantly, for about 3 minutes Whisk in the milk, pepper& cheese, bring to a boil, whisking all the while, until thick Stir in the well drained spinach and set aside.
4
Beat egg whites until they form stiff peaks.
5
Gently fold the spinach mixture into the egg whites.
6
Scrape the souffle into the breaded souffle dish.
7
Place in center of the oven and immediately reduce the heat to 375°F.
8
Bake for 35-45 minutes until the souffle has puffed and the top is brown.
9
Serve immediately.

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Featured Reviews for This Recipe

From: Vye367

On Jan 4, 2007

Really very good — even though it fell and burned a little... Since other reviewers mentioned the lack of taste,I added onion, garlic and dill to the spinach mixure. I will absolutely make this again!!! Updated 1/07: I was commissioned to make a veggie dish for Christmas dinner, and my whole family was very impressed by this. I doubled the recipe and between seven adults the two souffles were just about gone. Thanks again!

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From: Baking*Belle

On Feb 6, 2006

Great texture, but no taste. Maybe that's just how a souffle is meant to be, but this was pretty plain. Needed a lot of salt. My family liked it, though!

1 person found this review helpful

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From: *Food addict*

On Nov 14, 2006

It was okay, it didn't have much taste, but nothing a little salsa didn't cure. Maybe my peaks weren't stiff enough, but it really deflated a lot when I attempted to gently mix in the spinach mixture.

1 person found this review helpful

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From: Hey Jude

On Nov 7, 2006

I didn't have a veggie planned for dinner last night and was too lazy to stop at the store, so I thought I'd wing it. I made this using 1 14-oz. can of well drained spinach, I used Panko for the breadcrumbs, Pam spray instead of butter, fat free 1/2 & 1/2 and, instead of 6 egg whites, I used 2 whole eggs. It turned out really darn good! My husband and I loved it. We had this with barbecued pork chops and baked potatoes. Thanks Bergy, this'll be made again at my house