This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate. Serve with: A tomato-and-fennel salad and, for dessert, fresh strawberries drizzled with balsamic vinegar.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Moderate

1 1/2 cups finely chopped broccoli florets
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 1/4 cups low-fat milk
1 teaspoon Dijon mustard
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/2 cup crumbled goat cheese
3 large eggs, separated
2 large egg whites
1/4 teaspoon cream of tartar

1. Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.
2. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
3. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
4. Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.
5. Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately.

NUTRITION INFORMATION: Per serving: 254 calories; 17 g fat (8 g sat, 6 g mono); 184 mg cholesterol; 10 g carbohydrate; 16 g protein; 1 g fiber; 398 mg sodium; 199 mg potassium.
Nutrition bonus: Vitamin C (30% daily value), Vitamin A (25% dv), Calcium (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 2 medium-fat meat, 1 fat

MAKE AHEAD TIP: Equipment: Four 10-ounce ramekins or a 2- to 2 1/2-quart souffle dish

This was delicious. I used about a teaspoon of fresh rosemary--do not omit the rosemary--and I baked in a 2.8 L casserole dish. The suggested accompaniments were lovely as well.

Donna, Atlanta, GA

This souffle was tasty and relatively easy. I yielded 5 10 oz. ramekins, not the 4 stated in the recipe. And even then, two of them overflowed. My husband and I had it for dinner last nite, and the (deflated) leftovers for breakfast this morning. The leftovers were reminiscent of a fluffy fritata. My only "tip" would be to taste the goat cheese-bechamel mixture before folding in the egg whites. We don't like our food salty, but we both thought it needed a little more salt.

Elizabeth, Raleigh, NC

This was the first recipe we tried from Eating Well and loved it! I did however add more goat cheese than called for and in half of them, added diced cooked ham - which was a hit and everyone wished that I put it in all of these. My 3-year old was particulary fond of this dish and loved helping to make it with me.

Deanna, La Mesa, CA

I fixed this last night and it lacked zip - I think the goat cheese I used was too smooth and perhaps a goat cheese with herbs would have been tastier - I will try it again as it was easy to make.

Alice, Easton, MD

This was excellent. I used an herbed goat cheese and rather than rosemary, I used a combination of thyme, basil and tarragon. After spraying the souffle dish, I spread a little grated parmesean cheese on it (about a tablespoon for a large souffle dish) - I read somewhere that it makes the souffle rise better. I've only made souffle once before and this turned out -perfectly- - just like picture. Do try and dont be intimidated by making souffle - it was pretty easy.

Kelly, Castro Valley, CA