Pineapple & Ham Souffle
Pineapple & Ham Souffle
Double Fiber Bread
Calories 339 (27% from fat)
Fat 10 gram
Saturated Fat 5.5 gram
Trans Fat 0 gram
Chol. 105 mg.
Sodium 861 mg.
Carb. 44 gram
Fiber 8.8 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 21 gram
Pineapple & Ham Souffle
Salt Free Bread
Calories 326 (28% from fat)
Fat 10 gram
Saturated Fat 4.8 gram
Trans Fat 0 gram
Chol. 105 mg.
Sodium 721 mg.
Carb. 36 gram
Fiber 3.5 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 22 gram
Ingredients
fat free cooking spray
8 slices whole wheat bread
(We used Pepperidge Farm Double Fiber.)
(For reduced sodium we used Alvarado No Salt! Sprouted Multi-Grain.)
2 egg yolks
3/4 cup fat free milk
1 can (20 oz.) crushed pineapple, drained
12 oz. (1 1/3 cups) diced ham
(We used Hormel 96% Fat Free Diced Ham Water Added.)
3 Tbsp. butter, melted
6 egg whites
3 Tbsp. Splenda
(We used the box that measures cup for cup like sugar.)
1/2 tsp. No Salt salt-free alternative
1. Preheat oven to 375 degrees Fahrenheit. Then lightly spray a 2 1/2 quart casserole or souffle dish with fat free cooking spray.
2. Grind the bread up in a food processor until it makes coarse crumbs. You can also use a blender, dropping 1/3 of a slice in at a time until it's all processed.
3. Whisk together in a large bowl the egg yolks, milk, drained pineapple and ham. Then stir in the melted butter and breadcrumbs.
4. Pour the egg whites into a metal or glass bowl and beat with an electric mixer on medium-high speed until soft peaks form. (Don't use a plastic bowl because they eggs won't stiffen up.) Then beat in the Splenda and No Salt.
5. Fold the whipped egg whites into the bread mixture about a third at a time. Then pour it all into the souffle dish.
6. Bake until the souffle rises and the top is golden brown, about 55-65 minutes. An instant read thermometer inserted into the center should read at least 160 degrees Fahrenheit.
Yield: 6 Servings
Freeze each serving for easy re-heating later.
To thaw, microwave on high for approximately 2.5 - 3.5 minutes.
