Shelly's Recipe

FRESH SPINACH SOUFFLE WITH SUN DRIED TOMATO SAUCE

Category: Spinach

Souffle
1 tbsp 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 milk
4 eggs

Garnish
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 with 1/2 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.

Souffle: As variations, substitute fresh broccoli or sauteed sweet peppers and onions for the spinach. Sauce: Extra sauce will keep in the refrigerator for up to 1 week.