Corn Souffle Rouladen created by: Almond Board of California

servings 4
ingredients 2 cups broccoli flowerettes, blanched
1/2 cup chopped onion, blanched
1/2 cup chopped, roasted red pepper
1/3 cup toasted chopped almonds
1/3 cup finely crumbled feta cheese
1 clove garlic, minced
1/2 tsp. dill weed
1 Tbs. butter
1/4 cup flour
1 can (17 oz.) cream-style corn
4 eggs, separated
1/4 tsp. nutmeg
1/4 tsp. pepper
1/4 tsp. thyme
1/2 cup light sour cream
preparation Toss broccoli with onion, red pepper, almonds, feta cheese, garlic and dill weed; mix well and set aside. Melt butter in saucepan; blend in flour. Stir in corn; cook, stirring constantly, until mixture boils and thickens. Remove from heat; beat in egg yolks, nutmeg, pepper and thyme; cool. Beat egg whites stiff, but not dry. Fold into corn mixture. Line 10 x 15 x 1-inch baking pan with parchment paper. Spray with vegetable cooking spray. Pour corn mixture into prepared pan. Bake at 375 degrees, 20 minutes or until set. Turnout onto clean tea towel and carefully remove paper. Spread with almond-broccoli mixture. Roll up jellyroll-fashion, starting on short side. Serve warm or cold topped with sour cream, blended with a dash of dill weed.