1 lb (450 g) broccoli, trimmed
salt and pepper, to taste
grated nutmeg, to taste
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
3 egg yolks, size 2
4 egg whites, size 2
2 tomatoes, thinly sliced
1 tbsp (15 ml) finely grated Parmesan
salt and pepper, to taste
grated nutmeg, to taste
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
3 egg yolks, size 2
4 egg whites, size 2
2 tomatoes, thinly sliced
1 tbsp (15 ml) finely grated Parmesan
method
1. Lightly grease a 1.7 litre (3 pint) souffle dish and set aside.
2. Chop the broccoli stalks and place in a saucepan with the florets on top.
3. Add about 2.5cm (1 inch) of boiling water, cover and simmer for about 15 minutes, until tender. Drain.
4. Place in a blender or food processor and puree. Add seasoning and nutmeg.
5. Add the yogurt and egg yolks to the broccoli puree and mix well.
6. Whisk the egg whites until stiff, then fold into the mixture.
7. Pour half the mixture into the souffle dish. Arrange a layer of sliced tomatoes in the middle, then top with the remaining broccoli mixture. Sprinkle with the cheese.
8. Cook at 180°c (350°f) mark 4 for about 50 minutes, until golden brown on top, well risen and firm to touch but still slightly wobbly in the middle.
Serve at once.
2. Chop the broccoli stalks and place in a saucepan with the florets on top.
3. Add about 2.5cm (1 inch) of boiling water, cover and simmer for about 15 minutes, until tender. Drain.
4. Place in a blender or food processor and puree. Add seasoning and nutmeg.
5. Add the yogurt and egg yolks to the broccoli puree and mix well.
6. Whisk the egg whites until stiff, then fold into the mixture.
7. Pour half the mixture into the souffle dish. Arrange a layer of sliced tomatoes in the middle, then top with the remaining broccoli mixture. Sprinkle with the cheese.
8. Cook at 180°c (350°f) mark 4 for about 50 minutes, until golden brown on top, well risen and firm to touch but still slightly wobbly in the middle.
Serve at once.
serving amount
serves 4
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