|3/4 pound||asparagus, tough ends trimmed, cut into 1/2|
|3/4 cup||canned white kidney beans (cannellini), rinsed and drained|
|1/3 cup||lower-fat milk (such as 1%)|
|3 tbsp||all-purpose flour|
|6 tbsp||soft goat cheese (about 1-1/2 ounces)|
|2||large egg yolks|
|1/4 tsp||white pepper|
|6||large egg whites|
|1/8 tsp||cream of tartar|
Preheat oven to 375 degrees F. In a vegetable steamer, cook asparagus until barely tender, about 2 minutes. Drain on paper towels.
Mash drained beans with a potato masher until coarse-texture but not lumpy.
In a large saucepan, whisk milk into flour over medium heat, whisking until no lumps remain. Bring to a boil and cook, whisking frequently, until mixture is slightly thickened, about 4 minutes.
Remove from heat and stir in mashed beans and goat cheese. Whisk in egg yolks, tarragon, 1/4 teaspoon of salt and white pepper until well combined.
In a large bowl with an electric mixer, beat egg whites, remaining 1/4 teaspoon of salt and cream of tartar, until stiff, but not dry, peaks form. Stir about 1 cup of egg whites into goat cheese-bean mixture, then gently fold in remaining whites. Gently fold in asparagus.
Spoon mixture into an 8-cup souffle mold and bake for 30 minutes, or until souffle is golden brown, puffed, and just set in center. Serve immediately.
Per serving: 220 calories, 8 g total fat, 4.4 g saturated fat, 3.7 g fibre, 118 mg cholesterol, 625 mg sodium
Source: Whole Health MD website at http://www.wholehealthmd.com