Recipe: Salmon and Corn Souffle

SALMON AND CORN SOUFFLE

2/3 cup coarsely chopped red and green bell peppers
1 tablespoon butter
1/4 cup flour
1 1/2 cups reduced-fat milk
1/2 of a 10-ounce package frozen whole kernel corn
3/4 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon white pepper
2 egg yolks, lightly beaten
1 (6 1/2 ounce) can salmon, drained, skin and bones discarded, flaked
5 egg whites
Pinch of cream of tartar

Preheat oven to 350 degrees F. Lightly grease a 2-quart souffle dish.

Saute bell peppers in butter in large saucepan until tender, about 5 minutes.

Stir in flour and cook over medium heat 1 to 2 minutes.

Gradually blend in milk, corn, dill weed, salt and pepper; heat to boiling over medium heat. Remove from heat.

Gradually stir a small amount of vegetable mixture into egg yolks; stir yolk mixture back into mixture in saucepan. Mix in salmon.

Beat egg whites and cream of tartar in large bowl to stiff, but not dry, peaks; fold into salmon mixture. Pour into prepared souffle dish.

Bake, uncovered until golden brown and knife inserted near center comes out clean, about 45 minutes. Serve immediately.

Makes 6 servings
Source: 1,001 Low-Carb Recipes for Life by Sue Spitler with Linda R. Yoakam