1/4 c. butter
1/4 c. all-purpose flour
1 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
1/4 lb. Swiss cheese, shredded
1 (10 oz.) pkg. frozen chopped spinach, thawed, well drained
6 eggs, separated

ABOUT 1 1/2 HOURS BEFORE SERVING:

Preheat oven to 325 degrees. In 2-quart saucepan over medium heat, into hot butter, stir flour, salt and pepper until smooth. Slowly stir in milk; cook, stirring constantly, until smooth and thickened. Add cheese and spinach; heat, stirring, just until cheese melts. Remove from heat. Stirring rapidly to prevent lumping, beat in egg yolks. Set mixture aside.

In large bowl, with mixer at high speed, beat egg whites just until stiff peaks form. With rubber spatula, gently fold cheese-spinach mixture into egg whites; pour into shallow 2 1/2 quart souffle dish or casserole. Bake 1 hour or until puffy, golden. Serve immediately. Makes 6 servings. 270 calories.