Cooking spray
2\u00a0tablespoons\u00a0dry breadcrumbs
1 3\/4\u00a0pounds\u00a0peeled white potatoes, cut into 1-inch pieces (about 3 medium)
3\/4\u00a0cup\u00a0low-fat buttermilk
1\/3\u00a0cup\u00a0fat-free, less-sodium chicken broth
1\/2\u00a0teaspoon\u00a0salt
1\/2\u00a0teaspoon\u00a0freshly ground black pepper
1\u00a0large egg
1 1\/2\u00a0teaspoons\u00a0butter
1\u00a0cup\u00a0thinly sliced leek (about 1 large)
3\/4\u00a0cup\u00a0(3 ounces) finely grated Gruy\u00e8re cheese
2\u00a0bacon slices, cooked and crumbled
6\u00a0large egg whites<\/p>\n
Preparation
Lightly coat 6 (8-ounce) souffl\u00e9 dishes with cooking spray. Sprinkle evenly with breadcrumbs. Set aside.
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until very tender; drain. Cool. Combine potatoes, buttermilk, and next 4 ingredients (through egg) in a food processor; process until smooth. Transfer potato mixture to a large bowl.<\/p>\n
Position oven rack to lowest setting; remove middle rack. Preheat to 425\u00b0.<\/p>\n
Melt butter in a nonstick skillet over medium-high heat. Add leek to pan; saut\u00e9 6 minutes or until tender. Add leek, cheese, and bacon to potato mixture; stir well to combine.<\/p>\n
Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into potato mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 to 3 times to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of a 425\u00b0 oven. Immediately reduce oven temperature to 350\u00b0 (do not remove souffl\u00e9s from oven). Bake 40 minutes or until a wooden pick inserted in the side of souffl\u00e9 comes out clean. Serve immediately.<\/p>\n
Yield: 6 servings (serving size: 1 souffl\u00e9)<\/p>\n","protected":false},"excerpt":{"rendered":"
Cooking spray 2\u00a0tablespoons\u00a0dry breadcrumbs 1 3\/4\u00a0pounds\u00a0peeled white potatoes, cut into 1-inch pieces (about 3 medium) 3\/4\u00a0cup\u00a0low-fat buttermilk 1\/3\u00a0cup\u00a0fat-free, less-sodium chicken broth 1\/2\u00a0teaspoon\u00a0salt 1\/2\u00a0teaspoon\u00a0freshly ground black pepper 1\u00a0large egg 1 1\/2\u00a0teaspoons\u00a0butter 1\u00a0cup\u00a0thinly sliced leek (about 1 large) 3\/4\u00a0cup\u00a0(3 ounces) finely grated Gruy\u00e8re cheese 2\u00a0bacon slices, cooked and crumbled 6\u00a0large egg whites PreparationLightly coat 6 (8-ounce) souffl\u00e9 … <\/p>\n