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Title: Fool-Proof Spinach Souffle
Yield: 8 Servings

Ingredients

    1/2 c  chopped onions
    1/4 c  oil
      2 c  part-skim ricotta cheese
    1/2 ts dried dillweed
      2    eggs; separated, plus 2
           -- egg whites
    1/2 c  grated Parmesan cheese
      1 c  chopped spinach
      2    egg whites

Instructions

Preheat oven to 375 degrees. Oil one 2-quart souffle dish or 8 ramekins.
Set aside.

In 10-inch nonstick skillet over medium-high heat, saute onion in oil 10
minutes, stirring frequently to prevent browning. Remove from heat and
transfer to medium bowl. Add ricotta, dillweed, egg yolks, and Parmesan.

Place spinach in skillet. Add 2 tablespoons water. Cover and set over
medium-high heat. Cook 3-5 minutes, or until spinach is wilted. Drain
well and add to onion mixture, stirring well to combine.

In another bowl, beat egg whites until they form soft peaks. Fold into
spinach mixture. Pour batter into prepared dish(es) and bake 35 minutes,
or until lightly browned. Serve immediately. Serves 8.

Each serving contains approximately 1 vegetable exch., 11/2 med-fat meat
exch., 11/2 fat exch.; 200 calories, 5 gm. carbohydrate, 12 gm. protein,
15 gm. fat (including 6 gm. sat. fat), 230 mg. sodium, 270 mg.
calcium.

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NOTES : This recipe is a novice cook's delight - a gorgeous souffle that
doesn't fall. The secret's the ricotta, which makes a thick sauce to hold
up the egg whites.

Contributor: Minneapolis Star and Tribune, 4/98

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