Try this no-cholesterol spinach souffle recipe for the Passover / Pesach festival. Recipes abound for soufflés, but the following recipe for spinach souffle is a healthy version that includes non-fat chicken broth.

What exactly is a souffle? The word "soufflé" (pronounced "sou-flay") is a French word and is the past tense of the French verb "souffler", which means "to blow", or to "puff up", so "soufflé" means "blew up" or "puffed up". In turn, the French verb "souffler" is taken from the Latin word "Sufflare", which means "to blow". How does this relate to a souffle in culinary terms? Yes, there is a connection: a souffle in culinary terms means a dish that is made from a sauce, egg yolks, beaten egg whites, and a flavoring or purée (as of seafood, fruit, or vegetables) and baked until it is puffed up, hence the name "souffle" or "soufflé" to use the exact French spelling of the word in the latter case.

No-Cholesterol Spinach Soufflé, French-Style Recipe

3 1/2 tablespoons margarine
1 tablespoon finely ground matzo meal
2 1/4 tablespoons potato starch
Salt, pepper
1/2 teaspoon paprika
1 cup plus 2 tablespoons Nonfat Chicken Broth
1 onion, finely chopped
1 clove garlic, crushed
2 bunches spinach, washed and dried, stems removed
1 teaspoon dill, optional
6 egg whites

Instructions for the No-Cholesterol Spinach Soufflé, French-Style recipe:

  1. Rub 1/2 tablespoon margarine on bottom and sides of 1 1/2-quart (or 1.42-liter) soufflé dish.
  2. Dust lightly with matzo meal.
  3. Tear off 26-inch (66.04-centimeter) sheet foil.
  4. Fold lengthwise and wrap around soufflé dish for collar.
  5. Tie with string.
  6. Melt remaining 3 tablespoons margarine in medium saucepan.
  7. Add potato starch, 1/2 teaspoon salt, pepper to taste and paprika.
  8. Using wire whisk, gradually stir in 1 cup Nonfat Chicken Broth. Bring to boil, stirring. Reduce heat and simmer, stirring constantly, until mixture thickens.
  9. Turn off heat.
  10. Steam onion and garlic in 2 tablespoons Nonfat Chicken Broth in non-stick skillet.
  11. Add spinach and continue cooking until all liquid evaporates from pan.
  12. Season to taste with salt and pepper.
  13. Add dill.
  14. Cool slightly.
  15. Add spinach mixture to sauce.
  16. Cover and set aside until nearer to Seder time.
  17. About 1 hour before serving, beat egg whites until stiff.
  18. Carefully fold into spinach mixture, taking care not to break down whites.
  19. Pour into prepared soufflé dish.
  20. Bake at 350 degrees Fahrenheit (180 degrees Celsius or Centigrade) for 40 minutes, until puffed and golden brown.

Makes 10 servings.

Nutrition Information Per Serving: Calories: 72.5; Protein: 4.1 grams; Carbohydrates: 5.5 grams; Fat: 4 grams (including 7 grams of Saturated Fat); Cholesterol: 11 milligrams.

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