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Asparagus Souffle Directions
544 kilojoules/130 calories per serving 1.5kg (3lb) fresh asparagus, or 4 x440g (14oz) cans asparagus tips, drained 300ml (Â½pint) water, or liquid from asparagus cans 2 tpsn gelatin 2 cups plain low fat yoghurt Salt Pepper 4 egg-whites
1. Place asparagus in a steamer and cook over boiling water for about 8 minutes or until tender. Reserve cooking liquid.
2. Discard woody stalks. Mash asparagus with a fork and mix with the reserved liquid.
3. Dissolve gelatin in 2 tablespoons warm water. Add to asparagus mixture. Place mixture in a blender with yoghurt. Process until smooth. Season to taste with salt and pepper.
4. Beat egg-whites until stiff and fold into mixture. Rinse ramekins in cold water, shake dry. Pour mixture into ramekins and chill until firm. Serve garnished with asparagus tips.