Avocado Souffle With Fondue Sauce Recipe

Summary

Servings6Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Eggs6
 Ripe avocado1 Large
 Sifted all purpose flour1⁄4 Cup (4 tbs)
 Liquid red pepper seasoning6 Drop
 Minced onion1 Teaspoon
 Butter2 Tablespoon
 All purpose flour2 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Milk1 Cup (16 tbs)
 Sliced mushrooms4 Ounce
 Processed swiss cheese4 Ounce, grated

Nutrition Facts

Serving size

Calories 399 Calories from Fat 260

% Daily Value*

Total Fat 30 g46.4%

Saturated Fat 10 g49.9%

Trans Fat 0 g

Cholesterol 241.5 mg

Sodium 469 mg19.5%

Total Carbohydrates 21 g6.9%

Dietary Fiber 7.2 g29%

Sugars 3.1 g

Protein 15 g29.7%

Vitamin A 14.4% Vitamin C 17.4%

Calcium 22.1% Iron 11.6%

*Based on a 2000 Calorie diet

Directions

1 Make souffle: Separate eggs, putting whites into medium-size bowl, yolks into large bowl.
2 Peel, pit, and mash avocado by pressing through a sieve with a wooden spoon.
3 Melt butter or margarine in medium-size saucepan; remove from heat; blend in flour, salt, liquid red pepper seasoning, and onion; slowly stir in milk.
Cook over low heat, stirring constantly, until sauce thickens and boils 1, minute; remove from heat.
Blend in avocado; cool.
4 Beat egg whites just until stiff enough to hold their shape but still moist.
5 Beat egg yolks well; slowly stir in cooled avocado mixture; lightly fold in beaten whites until no streaks of sauce or egg white remain; pour into ungreased deep 6-cup baking dish.
6 Bake in moderate oven (375°) for 50 minutes, or until top is firm and golden; serve at once With hot FONDUE SAUCE.
7 While souffle bakes, make sauce: Melt butter or margarine in small heavy saucepan; remove from heat; blend in flour, salt, and pepper; slowly stir in milk, mushrooms and liquid, and cheese.
Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute.
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