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Ingredients

• 1   8-ounce package frozen artichoke hearts, thawed and squeezed dry
• 2 tablespoons  fine breadcrumbs
• 1/4 cup  drained green olives
• 1   4-ounce log goat cheese
• 3 tablespoons  plain nonfat yogurt
• 2   egg yolks
• 4   egg whites
• 2 tablespoons  Parmesan cheese, optional

Description

A Souffle Baked In A Casserole Dish May Not Rise To Dramatic Heights, But You Get The Same Fluffy Dining Experience In A Much Shorter Cooking Time.

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