Lemon-Scented Broccoli Soufflé
sour cream, non-fat
nonstick cooking spray
Preheat oven to 325°.
Cook broccoli in boiling water 4 minutes or until tender.
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.