Lemon-Scented Broccoli Soufflé

Directions

Preheat oven to 325°.

Cook broccoli in boiling water 4 minutes or until tender.

Drain.

Cool to room temperature on paper towels.

Lightly spoon flour into a dry measuring cup; level with a knife.

Combine flour and milk in a saucepan; stir well.

Bring to a boil over medium heat; cook 1 minute, stirring constantly.

Reduce heat to medium-low.

Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly.

Pour mixture into a large bowl, and stir in broccoli.

Beat the egg whites with a mixer at high speed until stiff peaks form.

Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture.

Spoon mixture into a 2-quart souffle dish coated with cooking spray.

Place on middle rack of oven.

Bake at 325° for 40 minutes.

Serve immediately.