Artichoke And Green Olive Souffle


  • 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


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. Favicon
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