Serve this soufflé immediately in the dish, or let cool and unmold for a denser version.

　　

Ingredients

serves 6

　　Cooking spray

　　3 tablespoons bread crumbs

　　10 ounces spinach, well washed, tough stems removed

　　4 teaspoons unsalted butter

　　3 tablespoons all-purpose flour

　　1 1/2 cups skim milk

　　1/2 teaspoon salt

　　1/4 teaspoon freshly ground pepper

　　2 whole large eggs, separated

　　1 cup freshly grated Parmesan cheese (2 ounces)

　　2 large egg whites

　　Pinch of cream of tartar

　　

Step 1

Preheat the oven to 400°F. Position the rack in the center of the oven. Coat a 2-quart soufflé dish or 6 individual 8-ounce dishes with cooking spray. Coat with bread crumbs. Tap out excess; set aside.

　　

Step 2

Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into the ice bath to stop the cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.

　　

Step 3

Melt the butter in a small saucepan over medium heat. Whisk in the flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.

　　

Step 4

In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.

　　

Step 5

Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and the egg whites are smooth.

　　

Step 6

Using a rubber spatula, transfer one-third of the egg whites to the spinach mixture; gently fold in until blended. Add the spinach mixture to the remaining egg whites; gently fold in until just combined. Pour into the prepared dish or dishes.

　　

Step 7

Place the soufflé in the oven; reduce heat to 375°F. Bake until puffed and golden, 20 to 30 minutes. Serve immediately.

　　

FIT TO EAT RECIPE

Step 8

(Per serving)

　　

Step 9

Calories: 149

　　

Step 10

Fat: 7g

　　

Step 11

Cholesterol: 85mg

　　

Step 12

Carbohydrate: 11g

　　

Step 13

Sodium: 488mg

　　

Step 14

Protein: 11g

　　

Step 15

Fiber: 2g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.