Ingredients:
3 cups chopped broccoli
1 1/2 Tbs. chopped dill weed
1/4 cup Low-fat Mayonnaise
1 1/2 cups warm water
1 1/2 Tbs. lime juice
1 vegetable bouillon cube
Garnish:
Coarsely shredded cabbage
1 cup plain nonfat yogurt
Fresh dill and parsley
1 green onion, finely chopped
1 egg white, beaten stiff
1 1/2 Tbs. chopped dill weed
1/4 cup Low-fat Mayonnaise
1 1/2 cups warm water
1 1/2 Tbs. lime juice
1 vegetable bouillon cube
Garnish:
Coarsely shredded cabbage
1 cup plain nonfat yogurt
Fresh dill and parsley
1 green onion, finely chopped
1 egg white, beaten stiff
Recipe:
1. Steam broccoli for 3-5 minutes. Drain.
2. Put broccoli in blender with mayonnaise and lime juice and process until creamy and smooth.
3. In bowl, mix broccoli puree with green onion and dill weed.
4. Dissolve bouillon cube in warm water; add to broccoli.
5. Carefully fold in egg white into the broccoli mixture.
6. Spoon mixture into 6 individual ramekins or other small souffle dishes sprayed with lecithin (Pam).
7. Refrigerate for about 3 hours or until set. To serve, invert same kind dishes on individual dishes with a bed of shredded
cabbage; garnish with yogurt and fresh dill and parsley
2. Put broccoli in blender with mayonnaise and lime juice and process until creamy and smooth.
3. In bowl, mix broccoli puree with green onion and dill weed.
4. Dissolve bouillon cube in warm water; add to broccoli.
5. Carefully fold in egg white into the broccoli mixture.
6. Spoon mixture into 6 individual ramekins or other small souffle dishes sprayed with lecithin (Pam).
7. Refrigerate for about 3 hours or until set. To serve, invert same kind dishes on individual dishes with a bed of shredded
cabbage; garnish with yogurt and fresh dill and parsley
Serves:
4 to 6
Notes:
Broccoli and cabbage are members of the cruciferous family, some phytochemicals of which are known to help protect against cancer. They are also great fiber sources, to lower cholestrol, reduce the risk of colon cancer, and help keep you regular.