8 ozs. broccoli, cooked
1 cup nonfat cottage cheese
1 tablespoon milk
1 1/2 tablespoons butter
1 tablespoon all-purpose flour
3 Large Chino Valley fresh eggs, separated
1 teaspoon Dijon style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 ozs. Monterey Jack cheese, shredded

Preheat oven to 375°F. Puree cooked broccoli, cottage cheese and milk in blender. Melt butter in saucepan and stir in flour. Add egg yolks, mustard, broccoli mixture, salt and pepper. Cook until thickened. Remove from heat and stir in cheese. Whip egg whites to stiff peaks. Fold into broccoli mixture. Turn into greased 4-5 cup souffle dish or 4 individual souffle dishes. Bake for 20 to 25 minutes until browned on top. Serve immediately.

Makes 4 servings

Nutrition per serving: Calories 211, Protein 18g, Carbohydrates 7g, Fiber 1.8g, Fat 13g, Cholesterol 188mg, Sodium 429mg, Iron 1.3mg