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Old 08-14-1999, 07:23 PM   #7
Senior Member
Join Date: Aug 1999
Posts: 154


* Exported from MasterCook *

Chocolate Souffle - 3 points

Recipe By :Eating Well, October, 1992
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup unsweetened cocoa
3/4 cup sugar
4 teaspoons cornstarch
1/8 teaspoon ground cinnamon
1 cup skim milk
2 teaspoons vanilla extract
7 large egg whites
1/4 teaspoon cream of tartar
1/2 ounce unsweetened chocolate -- grated
confectioner's sugar -- for dusting

In a small, heavy saucepan, blend cocoa, 1/4 cup sugar, cornstarch and cinnamon. Whisk in milk. Bring to a boil over medium heat, whisking constantly. continue stirring and cook for 1 minute, or until thickened. Remove from heat and stir in vanilla. let cool to room temperature. (the recipe can be prepared ahead to this point. Store, covered, in the refrigerator for up to 2 days. Bring to room temperature before proceeding.)
Position rack in the lower third of the oven and preheat oven to 350 degrees F. Lightly coat the inside of a 2 quart souffle dish or six 1 1/2 cup individual souffle dishes with vegetable oil or nonstick cooking spray. Sprinkle with sugar and tap out excess.
In a large, crease-free mixing bowl, beat egg whites with and electric mixer on medium speed until foamy and opaque. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff (but not dry) peaks form.
Stir the cocoa mixture well. Whisk about one-quarter of the beaten eggwhites into the cocoa mixture to lighten it. Sprinkle in the grated chocolate and, using a rubber spatula, fold the cocoa mixture back into the remaining whites. Turn into the prepared dish(es) and smooth top(s) with the spatula.
Place the dish(es) in a roasting pan. Fill the pan with hot water to come one-third of the way up the side(s) of the dish(es). Bake until puffed and the top feels firm to the touch, about 25 minutes for individual souffles or about 40 minutes for a large souffle. Dust with confectioner's sugar and serve immediately.
NI: Calories 186; Fat 3; Fiber (according to MasterCook) 3
Submitted to REG 6 by Suzanne C.

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Per serving: 191 Calories (kcal); 2g Total Fat; (10% calories from fat); 8g Protein; 35g Carbohydrate; 1mg Cholesterol; 90mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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