Ingredients
- 1 pound soft whole-wheat sandwich bread, crusts removed
- 6 large eggs, separated
- 3/4 cup low-fat milk
- 3 8-ounce ca crushed pineapple, very well drained
- 1 1/2 cups finely diced ham steak
- 3 tablespoon butter, melted
- 2 tablespoon sugar
- 1/4 teaspoon salt
Cooking Directions
Step 1
Preheat oven to 375°F. Coat a 2 1/2-quart soufflé or casserole dish with cooking spray.
Step 2
Process bread in a food processor in three batches, until coarse crumbs form (about 5 cups).
Step 3
Whisk 2 egg yolks (discard the remaining yolks or reserve for another use), milk, pineapple and ham in a large bowl. Stir in the breadcrumbs and butter.
Step 4
Beat 6 egg whites, sugar and salt in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Gently fold the whites into the bread mixture in two batches. Transfer to the prepared dish.
Step 5
Bake the soufflé until puffed, golden and an instant-read thermometer inserted into the center registers at least 160°F, 50 minutes to 1 hour.
Nutrition Info
- Serving: Per serving
- Calories: 475
- Carbohydrates: 59g
- Fat: 16g
- Protein: 24g
- Dietary Fiber: 6g
- Saturated Fat: 7g
- Monounsaturated Fat: 5g
- Cholesterol: 117mg
- Potassium: 320mg
- Sodium: 493mg
- Exchanges: 2 1/2 starch, 1 1/2 fruit, 2 medium-fat meat, 1 fat
- Carbohydrate Servings: 3 1/2