Side Pannel
Oyster Artichoke Souffles
Ingredients List
- Vegetable cooking spray
- 1/4 c Minced shallot
- 4 c Loosely packed chopped
- -spinach leaves
- 14 oz Artichoke hearts, (1 can)
- -drained and coarsely
- -chopped
- 1 tb Cornstarch
- 1 c Skim milk
- 2 Eggs, separated
- 1/4 c Grated fresh Parmesan cheese
- 1/8 ts Pepper
- 16 oz Boiled whole oysters, (2
- -cans) drained and coarsely
- -chopped
- 2 Egg whites
Directions
Coat a nonstick skillet with cooking spray; place over medium heat until
hot. Add shallot, and saute 2 minutes. Add spinach; cook 30 seconds or
until spinach begins to wilt. Add artichokes; stir well. Coat 6 (6-ounce)
custard cups or 1 (6-cup) souffle dish with cooking spray; divide mixture
among dishes. Set aside.
Place cornstarch in a saucepan. Gradually add milk, stirring with a wire
whisk until blended. Bring to a boil over medium heat; cook 1 minute or
until thickened and bubbly, stirring constantly.
Lightly beat 2 egg yolks in a bowl with a wire whisk. Gradually stir about
one-fourth of hot milk mixture into yolks; add to remaining hot mixture,
stirring constantly. Add cheese, pepper, and oysters; cook an additional 2
minutes, stirring frequently. Pour into a bowl; set aside.
Beat 4 egg whites (at room temperature) at high speed of an electric mixer
until stiff peaks form. Stir one-fourth of egg whites into oyster mixture;
fold remaining egg whites into oyster mixture. Spoon evenly into souffle
dishes. Place dishes on a baking sheet.
Bake at 400 deg for 10 minutes. Reduce temperature to 350 deg; bake 15
minutes or until puffed and set. Yield: 6 servings.
Per serving: 156 Calories; 5g Fat (25% calories from fat); 14g Protein; 16g
Carbohydrate; 104mg Cholesterol; 364mg Sodium
Serving Ideas : Serve immediately.
hot. Add shallot, and saute 2 minutes. Add spinach; cook 30 seconds or
until spinach begins to wilt. Add artichokes; stir well. Coat 6 (6-ounce)
custard cups or 1 (6-cup) souffle dish with cooking spray; divide mixture
among dishes. Set aside.
Place cornstarch in a saucepan. Gradually add milk, stirring with a wire
whisk until blended. Bring to a boil over medium heat; cook 1 minute or
until thickened and bubbly, stirring constantly.
Lightly beat 2 egg yolks in a bowl with a wire whisk. Gradually stir about
one-fourth of hot milk mixture into yolks; add to remaining hot mixture,
stirring constantly. Add cheese, pepper, and oysters; cook an additional 2
minutes, stirring frequently. Pour into a bowl; set aside.
Beat 4 egg whites (at room temperature) at high speed of an electric mixer
until stiff peaks form. Stir one-fourth of egg whites into oyster mixture;
fold remaining egg whites into oyster mixture. Spoon evenly into souffle
dishes. Place dishes on a baking sheet.
Bake at 400 deg for 10 minutes. Reduce temperature to 350 deg; bake 15
minutes or until puffed and set. Yield: 6 servings.
Per serving: 156 Calories; 5g Fat (25% calories from fat); 14g Protein; 16g
Carbohydrate; 104mg Cholesterol; 364mg Sodium
Serving Ideas : Serve immediately.
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