SPINACH PANTRY SOUFFLE

Spinach Pantry Souffle image

We have always loved soufflés, but I got tired of making the white sauce for them. One day I substituted condensed soup for the white sauce, and we all thought it was great. When we started watching our fat intake, I switched to the reduced-fat, reduced-sodium soup, reduced-fat cheese and just two egg yolks. -Diane Conrad, North Bend, Oregon

Provided by Taste of Home

Time 1h5m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 large egg whites
2 tablespoons grated Parmesan cheese
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup shredded reduced-fat Mexican cheese blend
1 teaspoon ground mustard
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 large egg yolks, beaten

Steps:

Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. soufflé dish with cooking spray and lightly sprinkle with Parmesan cheese; set aside., In a small saucepan, combine the soup, cheese blend and mustard; cook and stir over medium heat for 5 minutes or until cheese is melted. Transfer to a large bowl; stir in spinach. Stir a small amount of soup mixture into egg yolks; return all to the bowl, stirring constantly. , In a small bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. , Bake at 375° for 30-35 minutes or until the top is puffed and center appears set. Serve immediately.

Nutrition Facts : Calories 140 calories, Fat 8g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 453mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein. Diabetic Exchanges