Fresh Spinach Souffle with Sun-Dried Tomato Sauce
By Yankee Magazine|Mar 06 2003|
Yield
4 servings
Ingredients
Souffle
1 tablespoon olive oil
1-1/2 cups fresh baby spinach leaves
3/4 cup low-fat cottage cheese
1/4 cup finely grated Parmesan cheese
3/4 cup low-fat or skim milk
4 eggs
Garnish
1/2 cup grated sharp cheddar cheese
1/4 cup chopped mixed fresh herbs (basil, sage, tarragon, dill, chives)
1 cup sun-dried tomato sauce
Instructions
Heat oil in small pan and saute spinach 2 minutes. Cool to room temperature. Puree cottage cheese, Parmesan, and milk together until smooth. Add eggs; blend until smooth. Add sauteed spinach.
Lightly grease 1-cup ramekins and fill each with 1/2 cup egg mixture. Microwave ramekins on high setting 4 to 6 minutes or until egg mixture puffs. Do not overcook. Turn souffles onto individual plates and sprinkle with cheddar cheese and fresh herbs. Top with sun-dried tomato sauce and serve.
Notes
Souffle: As variations, substitute fresh broccoli or sauteed sweet peppers and onions for the spinach.
Sauce: Extra sauce will keep in the refrigerator for up to 1 week.
Sun-Dried Tomato Sauce
Ingredients
1 cup plain nonfat yogurt
2 or 3 sun-dried tomato pieces
packed in oil, drained
1 clove fresh garlic
Instructions
Puree ingredients until smooth.
Very quick and easy. As far as the sauce, I think I would use a roasted garlic clove…otherwise it is a little raw tasting.