• Vegetable cooking spray
• 2 tablespoons grated Parmesan cheese
• 4 tablespoons reduced-calorie margarine
• 4 tablespoons all-purpose flour
• 2 cups skim milk
• 2 teaspoons instant minced onion
• ½ teaspoon salt
• ½ teaspoon hot sauce
• ¼ teaspoon nutmeg
• 4 eggs, separated
• 2 (10-ounce) package frozen, chopped spinach, thawed and well-drained
• 1 cup (4-ounces) shredded low-fat process American cheese
• 4 egg whites
• 1 ½ teaspoon cream of tartar

Coat bottom of two 2-quart souffle dishes with cooking spray: dust with Parmesan cheese, and set aside

Melt margarine in a 4-quart saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 2 minutes.

Gradually add milk and next four ingredients; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat.

Place egg yolks in a small bowl; beat at medium speed of an electric mixer until thick and lemon colored. Gradually stir one-fourth of hot white sauce into yolks; stir egg-yolk mixture into remaining white sauce. Stir in spinach and shredded cheese. Cook over medium heat 1 minute or until cheese melts.

Combine egg whites (at room temperature) and cream of tartar; beat until stiff, but not too dry. Gently fold into white sauce mixture.

Spoon mixture into prepared dish. Bake at 350 degrees for 50 to 60 minutes or until puffed and browned. Serve immediately.

Serves 16