Spinach and Tomato Soufflés - alive magazine

Name: Spinach and Tomato Soufflés - alive magazine
Ingredients: 2 tsp (10 mL) unsalted butter, melted; 1/4 cup (60 mL) finely grated Parmesan cheese; 1 tomato, chopped into 1/4 in (0.6 cm) pieces; 2 Tbsp (30 mL) crumbled reduced-fat feta cheese; 2 tsp (10 mL) chopped fresh dill; 1/3 cup (80 mL) frozen chopped spinach, thawed; 2/3 cup (160 mL) non-fat plain Greek yogurt; 2 large free-range eggs, whites and yolks separated; 1/4 tsp (1 mL) freshly ground black pepper; 1/4 tsp (1 mL) sea salt; Pinch of nutmeg; 1/4 tsp (1 mL) finely grated lemon zest; 1/8 tsp (0.5 mL) cream of tartar

www.alive.com

These luscious savoury soufflés are not only delicious but also quite simple to assemble. The only thing to remember is that soufflés should be served…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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