Spinach-Mushroom Souffle Roll
|Grated parmesan cheese||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Red pepper||1 Dash|
|Skim milk||1 Cup (16 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Spinach mushroom filling||1 Cup (16 tbs)|
Coat a 15- x 10- x 1-inch jellyroll pan with cooking spray.
Line with waxed paper; coat waxed paper with cooking spray.
Melt margarine in a large, heavy saucepan over low heat, add flour and red pepper, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat, stir in 1/4 cup Parmesan cheese, stirring until cheese melts.
Place egg yolks in a large bowl; beat at high speed of an elecrtic mixer until thick and lemon colored.
Gradually stir in one-fourth of hot cheese mixture, add remaining hot mixture, beating well.
Combine egg whites (at room temperarure) and cream of tartar, beat at high speed of on electric mixer until stiff peaks form.
Fold one-third of egg whites into cheese mixture; carefully fold in remaining egg whites.
Pour mixture evenly into jellyroll pan, bake at 350Â° for 15 minutes or until puffed and firm to the touch.
Loosen edges of souffle with a metal spatula, but do not remove from pan, place on a wire rack.
Let cool 10 minutes.
Sprinkle remaining 2 tablespoons Parmesan cheese in a 15- x 10-inch rectangle on pastry cloth.
Quickly invert jellyroll pan onto pastry cloth, remove pan, and carefully peel waxed paper from souffle.
Spoon Spinach-Mushroom Filling over surface, spreading to edges.
Starting at long side, roll up souffle jellyroll fashion, using pastry cloth to help support souffle.
Gently smooth and shape roll.
Carefully slide roll, seam side down, onto a serving platter.
Cut into 1 1/4-inch slices; garnish with tomatoes and parsley.