Lemon-Scented Broccoli Soufflé

Ingredients

• 0.8 pound broccoli finely chopped
• 6 large egg whites 
• 3 large egg yolks 
• 0.3 cup flour all-purpose
• 1  garlic clove minced
• 1 tablespoon lemon rind grated
• 1.5 cups milk 1% low-fat
• 0.8 teaspoon salt 
• 0.3 cup cup heavy whipping cream fat-free sour

Equipment

• bowl
• paper towels
• sauce pan
• oven
• knife
• blender
• measuring cup

Directions

1. Preheat oven to 32
2. Cook broccoli in boiling water 4 minutes or until tender.
3. Drain. Cool to room temperature on paper towels.
4. Lightly spoon flour into a dry measuring cup; level with a knife.
5. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly.
6. Pour mixture into a large bowl, and stir in broccoli.
7. Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart souffle dish coated with cooking spray.
8. Place on middle rack of oven.
9. Bake at 325 for 40 minutes.
10. Serve immediately.