Broccoli Souffle

• 4 egg whites
• 1 (10 oz.) pkg. frozen chopped broccoli
• 1 1/2 tsp. salt
• 1 c. skim milk
• 1/4 tsp. nutmeg
• 2 Tbsp. liquid Butter Buds
• 1 Tbsp. flour
• 4 Egg Beaters, beaten (1 c.)

1. In a large bowl, let egg whites warm to room temperature, about 1 hour.
2. Cook broccoli in boiling water with 1 teaspoon salt until tender, about 15 minutes.
3. Drain.
4. Combine broccoli, skim milk and nutmeg in blender.
5. Blend, at high speed, to make a smooth puree (you should have 2 1/3 cups).
6. Preheat oven to 350u0b0. Spray a 1-quart souffle dish with nonfat cooking spray.
7. In a medium saucepan, combine liquid Butter Buds with flour and broccoli puree.
8. Bring to a boil, stirring constantly.
9. In a small bowl, beat some of the hot mixture into the Egg Beaters; pour back into rest of the mixture.
10. Set aside.
11. At high speed, beat egg whites with 1/2 teaspoon salt until stiff peaks form.
12. With a rubber spatula, fold broccoli mixture into egg whites until just combined.
13. Turn into a prepared souffle dish.
14. Set in a pan of hot water.
15. Bake 50 to 60 minutes or until puffed and golden.
16. Serve at once with a nonfat cheese or Hollandaise sauce.
17. Yield:
18. 4 to 6 servings.

egg whites, broccoli, salt, milk, nutmeg, liquid butter, flour, egg beaters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287768 (may not work)