Roasted Garlic Soufflé

This unusual recipe is delicious for a light lunch on the porch, served with a baby spinach salad.

Serves: 4Hands-on: 20 minutesTotal: 2 hours 15 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1 head garlic
  • 3 Tbsp. olive oil, divided
  • ¼ tsp. salt
  • 1 tsp. lemon juice
  • 1 cup finely chopped cooked turkey breast
  • ¼ cup grated Parmesan cheese
  • ⅛ tsp. ground black pepper
  • 1 large egg
  • ¼ cup low-fat sour cream
  • 6 egg whites
  • ¼ tsp. cream of tartar
  • ¼ cup chopped flat-leaf parsley

Directions

  • Preheat oven to 400°F.
  • Peel off some of the outer skins from the garlic head, leaving the head whole. Cut off the top ½" of the garlic head; discard top. Place on a square of heavy-duty aluminum foil, cut side up. Drizzle with 1 tablespoon olive oil, making sure the oil runs into the cloves. Sprinkle with salt and lemon juice.
  • Wrap garlic in the foil, covering completely. Place on a baking sheet and roast for 50 minutes or until garlic is very soft and golden brown. Let cool for 15 minutes.
  • Reduce oven heat to 375°F. Spray the bottom of a 2-quart soufflé dish with nonstick cooking spray and set aside.
  • Squeeze the garlic from the papery skins into a medium bowl. Add turkey, cheese, pepper, egg, sour cream, and remaining olive oil and mix well.
  • In large bowl, combine egg whites with cream of tartar. Beat until stiff peaks form. Stir a spoonful of egg whites into the turkey mixture and stir well. Fold in remaining egg whites and parsley.
  • Spoon mixture into prepared soufflé dish. Bake for 45–50 minutes or until the soufflé is puffed and golden. Serve immediately.

Recipe Information

Serves: 4

Ingredients

  • 1 head garlic
  • 3 Tbsp. olive oil, divided
  • ¼ tsp. salt
  • 1 tsp. lemon juice
  • 1 cup finely chopped cooked turkey breast
  • ¼ cup grated Parmesan cheese
  • ⅛ tsp. ground black pepper
  • 1 large egg
  • ¼ cup low-fat sour cream
  • 6 egg whites
  • ¼ tsp. cream of tartar
  • ¼ cup chopped flat-leaf parsley

Directions

  • Preheat oven to 400°F.
  • Peel off some of the outer skins from the garlic head, leaving the head whole. Cut off the top ½" of the garlic head; discard top. Place on a square of heavy-duty aluminum foil, cut side up. Drizzle with 1 tablespoon olive oil, making sure the oil runs into the cloves. Sprinkle with salt and lemon juice.
  • Wrap garlic in the foil, covering completely. Place on a baking sheet and roast for 50 minutes or until garlic is very soft and golden brown. Let cool for 15 minutes.
  • Reduce oven heat to 375°F. Spray the bottom of a 2-quart soufflé dish with nonstick cooking spray and set aside.
  • Squeeze the garlic from the papery skins into a medium bowl. Add turkey, cheese, pepper, egg, sour cream, and remaining olive oil and mix well.
  • In large bowl, combine egg whites with cream of tartar. Beat until stiff peaks form. Stir a spoonful of egg whites into the turkey mixture and stir well. Fold in remaining egg whites and parsley.
  • Spoon mixture into prepared soufflé dish. Bake for 45–50 minutes or until the soufflé is puffed and golden. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat17g
Saturated Fat4g
Cholesterol90mg
Sodium410mg
Total Carbohydrate5g
Dietary Fiber0g
Sugars2g
Protein26g