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Spinach souffle with blueberry cheese
Spinach souffle with blue veal cheese and crème fraîche.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the spinach coarsely. Let the spinach in a base boiling water without salt in 3-4 minutes.
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Put the spinach in a colander and press out as much moisture as possible with a spoon. Crumble the cheese.
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Heat the crème fraîche with the cheese in a pan over low heat and stir smooth.
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Make a bowl of fat free with the lemon. Split the eggs. Put the proteins in the fat-free bowl.
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Remove the pan from the heat and add the spinach, egg yolks, flour and pepper and salt if necessary.
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Beat the egg whites stiffly in the fat-free bowl. Spat the protein through the soufflé mixture.
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Grease the soufflé dishes. Put the mixture in the dishes and fry the soufflés in the middle of the oven for about 15 minutes until done.
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Yummy! .
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Nutrition
280Calories
Sodium13% DV310mg
Fat38% DV25g
Protein20% DV10g
Carbs1% DV3g
Fiber8% DV2g
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