Roasted Garlic-and-Rosemary Soufflé

In this recipe, the eggs do double duty--the whites inflate the soufflé and the yolks thicken the sauce that forms the base. Serve with pork, lamb, chicken, or beef.

Yield: 6 servings

Ingredients

• 1  whole garlic head
• Cooking spray
• 1  tablespoon  dry breadcrumbs
• 1/4  cup  all-purpose flour
• 1/4  teaspoon  salt
• 1  cup  fat-free milk
• 1/3  cup  (about 1 1/2 ounces) grated fresh Parmesan cheese
• 1/2  teaspoon  dried rosemary, crushed
• 2  large egg yolks, lightly beaten
• 4  large egg whites
• 1/2  teaspoon  cream of tartar

Preparation

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves, and squeeze to extract the garlic pulp. Discard the skins.

Coat a 1-quart soufflé dish with cooking spray; sprinkle bottom of dish with breadcrumbs.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Spoon the flour and salt into a large saucepan, and gradually add milk, stirring with a whisk. Cook milk mixture over medium heat until thick (about 6 minutes), stirring constantly. Remove from heat. Stir in the garlic pulp, cheese, rosemary, and egg yolks.

Beat egg whites and cream of tartar at high speed of a mixer until soft peaks form. Gently fold one-fourth of the egg white mixture into garlic mixture; gently fold in the remaining egg white mixture. Spoon into prepared soufflé dish. Bake at 350° for 50 minutes or until puffy and set.

Nutritional Information

Calories:

111 (30% from fat)

Fat:

3.7g (sat 1.7g,mono 1.2g,poly 0.4g)

Protein:

8.2g

Carbohydrate:

11g

Fiber:

0.4g

Cholesterol:

78mg

Iron:

0.8mg

Sodium:

268mg

Calcium:

157mg