Twice baked souffles are a godsend to busy working people. Make them when you have a little time to spare and chill or freeze them till you need them again.
True, they aren't the billowy cushions of a once baked souffle is but they are practical and can be low fat.
This was based on a Weightwatchers recipe that has only 4 pro points in and is delicious.
You are supposed to use two eggs separated but I had two egg whites left over so just used them. The fact I didn't use the rich yolks meant I felt justified in adding a little mozzarella on top when they got cooked for the second time.
25g low fat spread
25g self raising flour
25g Parmesan
4 slices parma ham
225ml skimmed milk
1tbsp mustard
150g finely chopped broccoli
Grease 4 ramekins. Preheat the oven to 180 degrees.
Whip up the egg white. Melt the butter, remove from the heat and gradually add the flour so it becomes a smooth paste. Slowly add the milk, stirring all the time. Return to the heat and bring to the boil until it reduces slightly. Remove from the heat. Fold in the finely chopped raw broccoli, most of the Parmesan (save 2 tbsp for the topping) the chopped ham and some coarse mustard. Cook for 25 mins or until risen. Leave to cool.
When ready to serve, remove gently from ramekins and bake for another 20 mins. Serve on a bed of salad with a sharp dressing.
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