Beaten egg whites alongside cheese, fresh dill and roasted peppers provide irresistible flavor- at just 374 calories.
Prep Time
1 hour and 50 minutes
Image Source:
Country Living
Method of preparing the דoufflé:
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Grill the pepper under the broiler or over an open flame. Turn it frequently, until it appears blistered and blackened on all sides - about 6 to 8 minutes. Transfer to a light bowl and cover tightly with plastic wrap. Let sit for 20 minutes.
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Once cooled, peel off the skin with a knife. Slit the pepper down on one side and remove the stem and the seeds. Finely chop the pepper and set aside.
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Preheat oven to 375°F. Coat an 8-cup soufflé dish or casserole with butter- the dish should be at least 4 inches deep. Dust the dish with breadcrumbs and shake out any excess. Set aside.
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Simmer the milk, garlic and bay leaf over medium heat.
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In a small pot, simmer the milk, garlic and bay leaf over medium heat. Reduce the heat to low
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In another pot, melt the remaining 4 tbsp. butter and whisk in the flour. Cook for 3 minutes. Now is the time to remove the garlic and bay leaf from the first pot, and pour the milk into your current pot.
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Cook for 5 minutes or until the mixture begins to thicken and boil. Remove from heat, season with salt and pepper.
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Pour 1 cup of the mixture into a bowl. Whisk in the egg yolks. Once whisked, pour the contents of the bowl back into the pot, and whisk everything again.
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Stir in the cheese until it has melted and pour the entire pot into the now-empty bowl. Add the scallions, dill and reserved red pepper and mix well.
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Beat the egg whites. Use a spatula and add one-third of the egg whites into the cheese mixture, folding in the remaining whites. Pour into a prepared baking dish.
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Bake for 30 minutes. Then check the oven- the soufflé should be golden brown and 3 inches tall. You can bake more if needed, but not over 45 minutes.
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Garnish with dill and serve hot.
Source: Country Living
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