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Lemon Artichoke Souffle Recipe

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Nutrition Per Serving:
Calories 420 (43% Calories from Fat), Protein 23g, Carbohydrate 38g, Fiber 4g, Fat 20g, Sat. Fat 8g, Cholesterol 240mg, Sodium 1390mg
Description:

Despite the fancy name, this is an easy comfort food to bake for brunch.

Ingredients 8
Basil Sauce
1/8 teaspoon
Cayenne pepper, ground
1 cup
Basil, fresh
1 tablespoon
Thyme, fresh
1 cup
Sour cream, low-fat
1 teaspoon
Garlic, minced
1/2 teaspoon
Lemon Juice
1/4 teaspoon
Salt
Lemon Artichoke Souffle
8
Eggs
3 cups
Soymilk, fat-free, unsweetened
3/4 teaspoon
Mustard, dry
1/2 teaspoon
Salt
14 ounces
Artichoke hearts in water, drained, chopped (1 can = 14 oz.)
2 teaspoons
Lemon peel, grated
1 1/2 teaspoons
Thyme, ground
12
White bread, slices
12 ounces
Soy Pepper Jack-style cheese, low-fat, grated (1 pkg = 12 oz.)
1/4 cup
Butter or margarine, melted
Instructions for Lemon Artichoke Souffle

Stir eggs, soymilk, mustard and salt in large bowl until blended; set aside.  Stir artichokes, lemon peel and thyme in medium bowl until blended; set aside.  Place basil sauce ingredients in food processor or blender and puree until smooth; set aside.

Cut crust off of bread.  Place crust in food processor and process to fine crumbs; set aside.  Place 6 slices bread in buttered 13x9x2-inch pan, covering bottom.  Spoon lemon-artichoke mixture over bread.  Sprinkle with cheese.  Place remaining 6 slices bread over cheese.  Pour egg mixture over top of bread.  Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350°F.  Let soufflé stand at room temperature1 hour before baking.  Mix melted butter and reserved crust crumbs together.  Sprinkle over top of soufflé just before baking.  Bake at 350°F for 50 to 60 minutes until set and top is browned.  Remove from oven and let stand 5 minutes before cutting.  Serve with dollop of basil sauce.