Spinach Cheese Puff

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  • Makes: 6 servings
  • Prep: 45 mins
  • Bake: 40 mins 375°F

Spinach Cheese Puff

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Directions

  1. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Grease the bottom and sides of a 1-1/2-quart souffle dish. Sprinkle the inside of the dish with 1 tablespoon of the Parmesan cheese; set aside.
  2. For cheese sauce, in a medium saucepan cook shallots and garlic in hot butter for 1 minute. Stir in dried tomatoes, flour, salt, and cayenne pepper. Cook and stir for 1 minute. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Add Swiss cheese and the remaining 1 tablespoon Parmesan cheese, a little at a time, stirring until melted.
  3. In a medium bowl beat egg yolks with a fork until combined. Slowly add about half of the cheese sauce to egg yolks, stirring constantly. Return yolk mixture to the saucepan. Stir in spinach and prosciutto; set aside.
  4. In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about one-third of the beaten egg whites into the cheese sauce. Gradually pour cheese sauce over the remaining beaten egg whites, folding to combine. Pour into the prepared souffle dish.
  5. Bake in a 375 degree F oven for 40 to 45 minutes or until puffed and a knife inserted near the center comes out clean. Serve immediately. Makes 6 to 8 servings.

From the Test Kitchen

To cook fresh spinach, place a steamer basket in a skillet. Add water to just below bottom of steamer basket. Bring to boiling. Add the spinach to steamer basket. Cover and steam about 2 minutes or until wilted. Drain in a colander, pressing with a spoon to squeeze out liquid. Finely chop.

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Nutrition Facts (Spinach Cheese Puff)

  • Per serving:
  • 272 kcal ,
  • 18 g fat
  • (10 g sat. fat ,
  • 252 mg chol. ,
  • 477 mg sodium ,
  • 12 g carb. ,
  • 2 g fiber ,
  • 17 g pro.

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