Broccoli Souffle

Directions

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