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Zucchini Soufflé

Ingredients:

• 2 1/2 cups zucchini
• 1/2 cup (4 ounces) fat free cream cheese
• 4 tablespoons grated parmesan or Swiss cheese
• 1 egg yolk
• 2 stiffly-beaten egg whites
• 1 tablespoon cornstarch
• Salt and pepper to taste
• Dash of nutmeg

Preparation:
1. Preheat the oven to 250°F.
2. Steam zucchini and mash.
3. In a non-stick surface pan, cook the zucchini for 8 to 10 minutes over high heat; stir constantly until the water has evaporated. Add the cornstarch little by little until the mixture thickens. Add the cream cheese, grated Parmesan or Swiss cheese, egg yolk, and stiffly beaten egg whites.
4. Pour in a non-stick surface pan (3/4 full). Cook in the oven in a double boiler for 35 minutes.
5. Remove from the double boiler and continue cooking in the oven, high heat (325°F) for 10 minutes more.
6. Serve immediately.

Note:Using the same recipe, you may prepare souffles with leeks, celery, cauliflower, carrots, and mushrooms.

Yield:
4 servings

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