A light and easy Souffle – this makes an impressive starter or a light luncheon dish! I have tried to make this a lower fat souffle than is usual. It can be served with a crispy French bread and a fresh salad if you are serving it for lunch. Use vegetable stock instead of chicken stock, if you want to make this a vegetarian souffle.
Ingredients: [‘fresh asparagus’, ‘eggs’, ‘lowfat swiss cheese’, ‘canola oil’, ‘parmesan cheese’, ‘cornstarch’, ‘low-sodium low-fat chicken broth’, ‘egg whites’]
Quantity of Ingredients: [“2 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces “,”2 eggs, beaten “,”1 cup lowfat swiss cheese, grated “,”2 teaspoons canola oil”,”4 tablespoons parmesan cheese”,”1 tablespoon cornstarch or 1 tablespoon arrowroot”,”1/4 cup low-sodium low-fat chicken broth”,”2 egg whites, beaten until stiff “]
Number of Servings: 6
Steps: [‘Preheat oven to 175C/350°F.’, ‘Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss.’, ‘cheese, oil, and Parmesan cheese.’, ‘Combine the cornstarch or.’, ‘arrowroot powder with the chicken broth and stir until smooth.’, ‘Add to the asparagus mixture.’, ‘Fold in the beaten egg whites until they disappear.’, ‘Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm.’, ‘Serve immediately.’]