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Title:   Potato Chive Soufflé

Nutrition facts

Serving Size 1/12 recipe
Amount per serving
Calories 99 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 1g 2%
  Saturated Fat 0g 0%
Cholesterol 4mg 1%
Sodium 321mg 13%
Total Carbohydrates 18g 6%
  Dietary Fiber 1g
Protein 5g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Potato Chive Soufflé
Serves 10 to 12
Chilling the dish ahead of time will make the soufflé rise even higher.
2tablespoons breadcrumbs
8medium Yukon Gold potatoes(3 pounds), peeled, cut into eighths
2medium cloves garlic, peeled, thinly sliced
2bay leaves
2teaspoons salt
1/2teaspoon baking soda
1cup nonfat buttermilk
1 1/4cups skim milk
3tablespoons snipped chives
2teaspoons sugar
1/8teaspoon freshly ground black pepper
4large egg whites
1/8teaspoon cream of tartar
Vegetable-oil cooking spray
 1.   Heat oven to 425°. Spray a 2 1/2-quart soufflé dish with vegetable-oil cooking spray, coat dish with breadcrumbs, and lightly tap to rid dish of the excess. Place the dish in the freezer to chill.
 2.   Place potatoes, garlic, bay leaves, and 1 teaspoon salt in a small stockpot. Fill with cold water to cover potatoes, and bring to a boil over high heat. Reduce heat to medium high, and cook until potatoes are very soft, 12 to 15 minutes. Remove stockpot from heat, and drain potatoes, making sure to remove any excess water. Discard bay leaves.
 3.   Pass potatoes through a potato ricer or food mill into a large bowl. Stir baking soda into buttermilk, and mix into potatoes with milk, chives, sugar, remaining teaspoon salt, and pepper. Mixture should be thick and soupy, not stiff. Set aside.
 4.   Place egg whites and cream of tartar in an electric mixer, and beat on medium speed until soft peaks form, 2 to 3 minutes. Fold egg whites into the potato mixture. Remove the soufflé dish from the freezer, and pour in the potato mixture. Transfer to the oven, and bake until soufflé has rise above the dish and the top is browned, about 45 minutes. Remove soufflé from the oven, and serve immediately.
  Per serving: 99 calories, 1 g fat, 4 mg cholesterol, 18 g carbohydrate, 321 mg sodium, 5 g protein, 1 g dietary fiber.
WW Points: 2
Cal: 99 ; Fat: 1 ; Fiber: 1

last edit by blozzom, 9/27/2006 10:09:48 AM

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