Fresh Spinach Souffle with Sun-Dried Tomato Sauce


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1 tablespoon olive oil
1-1/2 cups fresh baby spinach leaves
3/4 cup low-fat cottage cheese
1/4 cup finely grated Parmesan cheese
3/4 cup low-fat or skim milk
4 eggs
1/2 cup grated sharp cheddar cheese
1/4 cup chopped mixed fresh herbs (basil, sage, tarragon, dill, chives)
1 cup sun-dried tomato sauce


Heat oil in small pan and saute spinach 2 minutes. Cool to room temperature. Puree cottage cheese, Parmesan, and milk together until smooth. Add eggs; blend until smooth. Add sauteed spinach.

Lightly grease 1-cup ramekins and fill each with ½ cup egg mixture. Microwave ramekins on high setting 4 to 6 minutes or until egg mixture puffs. Do not overcook. Turn souffles onto individual plates and sprinkle with cheddar cheese and fresh herbs. Top with sun-dried tomato sauce and serve.

Sun-Dried Tomato Sauce


1 cup plain nonfat yogurt
2 or 3 sun-dried tomato pieces
packed in oil, drained
1 clove fresh garlic


Puree ingredients until smooth.

Cooking & Recipes


4 servings


The Captain Freeman Inn, Brewster, MA

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