Recipe - Lean Spinach-Marjoram Souffle

1 cup Nonfat milk
1 One half tablespoon Cornstarch
3 tablespoon Chopped fresh marjoram
1 tablespoon Instant minced onion
One half teaspoon Pepper
1/8 teaspoon Ground nutmeg
One half cup Chopped spinach
One fourth cup Shredded parmesan cheese
2 Large egg yolks
6 Large egg whites
One fourth teaspoon Cream of tartar

1. Lightly coat interior of a 1 3/4quart souffle or other straightsided
baking dish with oil.
2. In a 2 to 3quart pan, stir milk smoothly into cornstarch. Add
marjoram, onion, pepper, and nutmeg. Stir over high heat until mixture
comes to a boil. Smoothly puree in a blender with spinach, 2 tablespoons
Parmesan, and egg yolks.
3. In a large bowl, beat egg whites and cream of tartar on high speed until
whites hold soft peaks. Fold spinach mixture into whites. Scrape into oiled
dish. Sprinkle with remaining Parmesan cheese.
4. With a knife tip, draw a circle on souffle top 1" from edge. Bake in a
375'F. oven until richly browned and center jiggles only slightly when
gently shaken, about 25 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini