4 egg whites with low cholesterol
1 1/2 cups of skim milk
1/2 cup of grated mild cheddar cheese
1/2 cup of light mayonnaise
1/2 cup of all-purpose flour
100g cooked and diced carrots
100g cooked and chopped broccoli
100g canned mushrooms
1 tablespoon of garlic paste
Salty sea to taste
4 egg whites with low cholesterol
1 1/2 cups of skim milk
1/2 cup of grated mild cheddar cheese
1/2 cup of light mayonnaise
1/2 cup of all-purpose flour
100g cooked and diced carrots
100g cooked and chopped broccoli
100g canned mushrooms
1 tablespoon of garlic paste
Salty sea to taste
Beat the egg whites until stiff with a pinch of salt
Set aside
Next, blend the milk, cheese, mayonnaise, flour, and yolks in an electric mixer or whisk until smooth
Transfer the mixture to a saucepan and cook over low heat for 3 minutes, stirring constantly, until it thickens
Remove from heat and add the vegetables
Season with salt to taste
Gently fold the egg whites into the mixture
Grease a soufflé dish with light margarine and dust with flour
Place in a moderate oven (200°C) for 40 minutes or until lightly golden
Remove from the oven and serve warm.
