Recipe Category: Low-Fat
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Ingredients
- nonstick spray coating
- 1/2 cup refrigerated egg product, or frozen, thawed
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 cup evaporated skim milk
- 1 tablespoon rum or 1/2 teaspoon rum flavoring
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/4 cup sugar
Method
- Make a collar for a 2-quart souffle dish: Cut a strip of foil long enough to go around the dish plus 6 inches.
- Fold foil lengthwise into thirds, making a 4-inch- wide strip.
- Spray one side of strip with nonstick coating.
- Place strip, coated side in, around the outside of the souffle dish so it extends about 2 inches above the rim.
- Pull tight and secure with tape where the foil overlaps.
- Place egg product in a medium mixing bowl; set aside.
- Combine 1/4 cup sugar, cocoa powder, and cornstarch in a medium saucepan.
- Add evaporated skim milk all at once.
- Cook and stir over medium heat till mixture is thickened and bubbly.
- Cook and stir for 2 minutes more (mixture will be very thick).
- Using a whisk and stirring constantly, gradually stir chocolate mixture into egg product.
- Stir in rum or rum flavoring.
- Set aside to cool while beating egg whites.
- Beat egg whites and cream of tartar in a large mixing bowl with an electric mixer on medium speed till soft peaks form (tips curl).
- Add 1/4 cup sugar, 1 tablespoon at a time, beating on high speed till stiff peaks form (tips stand straight).
- Fold a small amount of beaten egg white mixture into chocolate mixture to lighten it.
- Fold chocolate mixture into remaining beaten egg whites.
- Turn mixture into prepared souffle dish.
- Bake in a 350°F oven for 45 to 50 minutes or till a knife inserted near the center comes out clean.
- Remove collar.
- Serve immediately.
- Makes 8 servings.
Full List of Low-Fat Recipes
Full List of Souffle Recipes