| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy, Eggs | Fish and, Seafood | 6 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 1/4 | c | Minced shallot |
| 4 | c | Loosely packed chopped spinach leaves |
| 14 | oz | Artichoke hearts, (1 can) drained and coarsely chopped |
| 1 | tb | Cornstarch |
| 1 | c | Skim milk |
| 2 | Eggs, separated | |
| 1/4 | c | Grated fresh Parmesan cheese |
| 1/8 | ts | Pepper |
| 16 | oz | Boiled whole oysters, (2 cans) drained and coarsely chopped |
| 2 | Egg whites |
INSTRUCTIONS
Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add shallot, and saute 2 minutes. Add spinach; cook 30 seconds or until spinach begins to wilt. Add artichokes; stir well. Coat 6 (6-ounce) custard cups or 1 (6-cup) souffle dish with cooking spray; divide mixture among dishes. Set aside. Place cornstarch in a saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute or until thickened and bubbly, stirring constantly. Lightly beat 2 egg yolks in a bowl with a wire whisk. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Add cheese, pepper, and oysters; cook an additional 2 minutes, stirring frequently. Pour into a bowl; set aside. Beat 4 egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Stir one-fourth of egg whites into oyster mixture; fold remaining egg whites into oyster mixture. Spoon evenly into souffle dishes. Place dishes on a baking sheet. Bake at 400 deg for 10 minutes. Reduce temperature to 350 deg; bake 15 minutes or until puffed and set. Yield: 6 servings. Per serving: 156 Calories; 5g Fat (25% calories from fat); 14g Protein; 16g Carbohydrate; 104mg Cholesterol; 364mg Sodium Serving Ideas : Serve immediately. Recipe by: Cooking Light, Jan/Feb 1993, page 68 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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