Finally cooking again.  Although it is tougher as my legs are still not cooperating.  This recipe is from a pamphlet sent to me by the American Heart Association.  I would suggest doubling this recipe.  Even I found it real skimpy to serve 4.  If I made it again I would double it.  They call for 4, 1 C ramekins.  They are not official soufflé ramekins but I have small about 1/2 C square dishes.  For 2,I thought why wash 4 dishes when you can wash one.  I used my smaller soufflé dish and it puffed just fine, but not over the top. I have one smaller but, I thought it was too small.  I was wrong.  Anyway puffed over the top or not, it was delicious.  There is not a drop of salt in it, but even Jim did not add salt.  It does have parmesan cheese and that gives it the salty flavor.  

Ingredients:

cooking spray

1 T plus 1 1/2 t whole wheat bread crumbs ( I used my Italian bread crumbs.)

4 large egg whites

1/4 t cream of tartar

6 oz. baby spinach (box says 5 oz.)

1 garlic clove or 1 t jarred minced garlic (Used jarred, easier.)

1 T chopped fresh Italian parsley or 1 t dried parsley crumbled

1/3 C fat free milk, cold

1 T all-purpose flour

1/4 t pepper

2 oz.  grated Parmesan cheese

2 large egg yolks

Directions:

1. Preheat the oven to 425 degrees F.
2. Lightly spray 4-6 oz. ramekins with cooking spray.  Lightly sprinkle the bread crumbs in each, spreading to coat the bottom and sides completely.
3. In a medium bowl, whisk together the egg whites and cream of tarter.  Set aside.
4. Lightly spray a small skillet with cooking spray.  Cook the spinach and garlic over medium heat for 3-4 minutes, or until the spinach is wilted but still very green, stirring constantly.  Remove from the heat.  Stir in the parsley.  Set aside.  
5. In a medium saucepan, whisk together the milk, flour and pepper.  Bring to a boil over medium-high for 4-5 minutes, or until the mixture thickens whisking constantly.  Remove from the heat.  Let cool for 10 minutes.
6. Meanwhile, using a hand mixer or stand mixer, beat the egg white mixture on high speed for 20-30 seconds or until medium peaks form.
7. Stir the spinach mixture into the milk mixture.  Stir in Parmesan and egg yolks until well combined.  Gently fold in 1/3 of the egg white mixture at a time until well combined.
8. Spoon 1/2 C of the souffle mixture into each of the ramekins.  Gently tap the ramekins on the counter 2-3 times to level the mixture.Place the ramekins on a baking sheet.
9. Bake for 5 minutes.  Reduce the oven temperature to 250 F.  Bake for 20 minutes or until the soufflés are puffy and golden brown.  Serve immediately
10. Don’t get excited and open the oven early to peek.  Doing this may cause the soufflé to fall.