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Fresh Spinach Souffle with Sun-Dried Tomato Sauce

Fresh Spinach Souffle with Sun-Dried Tomato Sauce
1 vote, 4.00 avg. rating (79% score)
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Yield: 4 servings

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  • Souffle
  • 1 tablespoon olive oil
  • 1-1/2 cups fresh baby spinach leaves
  • 3/4 cup low-fat cottage cheese
  • 1/4 cup finely grated Parmesan cheese
  • 3/4 cup low-fat or skim milk
  • 4 eggs
  • Garnish
  • 1/2 cup grated sharp cheddar cheese
  • 1/4 cup chopped mixed fresh herbs (basil, sage, tarragon, dill, chives)
  • 1 cup sun-dried tomato sauce


Heat oil in small pan and saute spinach 2 minutes. Cool to room temperature. Puree cottage cheese, Parmesan, and milk together until smooth. Add eggs; blend until smooth. Add sauteed spinach.

Lightly grease 1-cup ramekins and fill each with 1/2 cup egg mixture. Microwave ramekins on high setting 4 to 6 minutes or until egg mixture puffs. Do not overcook. Turn souffles onto individual plates and sprinkle with cheddar cheese and fresh herbs. Top with sun-dried tomato sauce and serve.

Additional Notes:

Souffle: As variations, substitute fresh broccoli or sauteed sweet peppers and onions for the spinach.

Sauce: Extra sauce will keep in the refrigerator for up to 1 week.

Sun-Dried Tomato Sauce


  • 1 cup plain nonfat yogurt
  • 2 or 3 sun-dried tomato pieces
  • packed in oil, drained
  • 1 clove fresh garlic


Puree ingredients until smooth.
Updated Thursday, March 6th, 2003

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One Response to Fresh Spinach Souffle with Sun-Dried Tomato Sauce

  1. Anonymous December 14, 2003 at 6:14 am #

    Very quick and easy. As far as the sauce, I think I would use a roasted garlic clove…otherwise it is a little raw tasting.

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