1 whole garlic head
\nCooking spray
\n1 T. dry breadcrumbs
\n1\/4 cup all-purpose flour
\n1\/4 tsp. salt
\n1 cup fat-free milk
\n1\/3 cup (about 1-1\/2 oz.) grated fresh Parmesan cheese
\n1\/2 tsp. dried rosemary, crushed
\n2 large egg yolks, lightly beaten
\n4 large egg whites
\n1\/2 tsp. cream of tartar<\/p>\n
Preheat oven to 350`. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350` for 1 hour; cool 10 minutes. Separate cloves, and squeeze to extract the garlic pulp. Discard the skins. Coat a 1-quart souffl\u00e9 dish with cooking spray; sprinkle bottom of dish with breadcrumbs. Lightly spoon the flour into a dry measuring cup, and level with a knife. Spoon the flour and salt into a large saucepan, and gradually add milk, stirring with a whisk. Cook milk mixture over medium heat until thick (about 6 minutes), stirring constantly. Remove from heat. Stir in the garlic pulp, cheese, rosemary, and egg yolks.Beat egg whites and cream of tartar at high speed of a mixer until soft peaks form. Gently fold one-fourth of the egg white mixture into garlic mixture; gently fold in the remaining egg white mixture. Spoon into prepared souffl\u00e9 dish. Bake at 350` for 50 minutes or until puffy and set.<\/p>\n
Yield: 6 servings<\/p>\n
Calories: 111
\nFat: 3.7g
\nFiber: 0.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 whole garlic head Cooking spray 1 T. dry breadcrumbs 1\/4 cup all-purpose flour 1\/4 tsp. salt 1 cup fat-free milk 1\/3 cup (about 1-1\/2 oz.) grated fresh Parmesan cheese 1\/2 tsp. dried rosemary, crushed 2 large egg yolks, lightly beaten 4 large egg whites 1\/2 tsp. cream of tartar Preheat oven to 350`. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350` for 1 hour; cool…<\/p>\n