|Frozen chopped broccoli||10 Ounce (1 Package)|
|Lite salt||1 1⁄2 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Liquid butter buds||2 Tablespoon|
|Egg beaters||4 , beaten|
In a large bowl, let egg whites warm to room temperature, about 1 hour.
Cook broccoli in boiling water with 1 tsp. lite salt, as package directs, until tender, about 15 minutes.
Combine broccoli, skim milk, and nutmeg in blender.
Blend, at high speed, to make a smooth puree (you should have 2 1/3 cups).
Preheat oven to 350°F.
Spray a 1-qt.souffle dish with a non-fat cooking spray.
In a medium saucepan, combine liquid Butter Buds with flour and broccoli puree.
Bring to a boil, stirring constantly.
In a small bowl, beat some of the hot mixture into the Egg Beaters; pour back into rest of the mixture.
At high speed, beat egg whites with 1/2 tsp.lite salt until stiff peaks form.
With a rubber spatula, fold broccoli mixture into egg whites until just combined.
Turn into a prepared souffle dish.
Set in a pan of hot water.
Bake 50-60 minutes, or until puffed and golden.