Ww Broccoli And Parmesan Souffle

• 1 lb broccoli, florettes uncooked and finally chopped
• 2/3 cup all-purpose flour
• 2 cups low-fat milk
• 1 garlic clove, finelly minced
• 1/2 cup reduced-fat sour cream
• 2/3 cup parmesan cheese, grated
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 large eggs, seperated
• 3 large egg whites

1. Preheat oven to 325u0b0F. Coat a 2-quart souffle dish with cooking spray.
2. Bring a medium-size pot of water to a boil; cook broccoli for 4 minutes. Immediately remove broccoli from pot and plunge in a bowl of ice water to stop it from cooking; when cool, drain and set aside.
3. In a medium saucepan, combine flour, milk and garlic; set over medium-high heat and bring to a boil for 1 minute, stirring constantly. Reduce heat to medium-low and add sour cream, Parmesan cheese, lemon zest, salt, pepper and egg yolks; cook until thick, stirring constantly, about 1 minute. Pour mixture into a large bowl and stir in broccoli; set aside.
4. In a mixing bowl, using an electric mixer, beat all six egg whites until stiff peaks form; gently fold into broccoli mixture, a little at a time, until combined.
5. Immediately spoon broccoli mixture into prepared dish and bake until eggs are set, about 35 to 45 minutes. Serve immediately. Yields about 3/4 cup per serving.
6. NOTE:
7. Swap reduced-fat Cheddar cheese for the Parmesan if you prefer. And/or use cauliflower instead of broccoli (could affect PointsPlus value).

broccoli, allpurpose, lowfat milk, garlic, sour cream, parmesan cheese, lemon zest, salt, pepper, eggs, egg whites

Taken from www.food.com/recipe/ww-broccoli-and-parmesan-souffle-487088 (may not work)