Salmon Souffle

• 1 (6 oz.) can salmon, tuna or red snapper
• 3 Tbsp. flour
• 1 pkg. Butter Buds
• 1 c. nonfat milk
• 1/2 c. egg substitute
• 1/2 tsp. dry mustard
• 1 tsp. dried tarragon
• 1/4 c. finely chopped celery
• 5 egg whites
• 1/2 tsp. cream of tartar
• 1/2 tsp. chopped fresh parsley

1. Preheat oven to 400u0b0.
2. Spray 6-cup souffle dish, or deep dish with vegetable cooking spray.
3. Remove all skin and bones from fish in a saucepan.
4. Combine flour, Butter Buds and milk, stirring constantly, until thickened.
5. Remove from heat; beat in egg substitute, mustard, tarragon and celery.
6. Add fish.
7. In a large bowl, beat egg whites and cream of tartar until stiff.
8. Gently fold in fish mixture; pour into prepared dish.
9. Bake 35 to 40 minutes.
10. Makes 4 servings.

salmon, flour, butter, nonfat milk, egg substitute, dry mustard, tarragon, celery, egg whites, cream of tartar, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523811 (may not work)