French Silk Souffle - Lite Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2/3 cup: Sugar, plus
2 tsp: Sugar, divided
1/4 cup: All-purpose flour,
1/4 cup: Unsweetened cocoa powder,
1 tsp: Instant coffee powder,
1/8 tsp: Salt,
1 ounce: Semisweet chocolate, grated
2 cup: Evaporated skim milk,
1 tsp: Vanilla extract,
6: Egg whites, room temperature
1/8 tsp: Cream of tartar,
2 tsp: Powdered sugar,
Directions:
Recipe by: Cooking Light, Guilt-Free Desserts
Coat eight 6-ounce souffle dishes or custard cups with nonstick
cooking spray; sprinkle each with 1/4 teaspoon sugar and set aside. Combine
chocolate in a medium saucepan; stir well. Gradually add milk, stirring
constantly with a wire whisk. Bring mixture to a boil over medium heat,
and cook for 1 minute, stirring constantly. Remove from heat; stir in
vanilla extract. Pour mixture into a large bowl; cover with plastic wrap,
and let cool. Beat egg whites and cream of tartar at high speed until soft
peaks form. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time,
beating until stiff peaks form. Fold egg white mixture gently into milk
mixture. Spoon evenly into prepared dishes. Freeze for about 2 hours, or
until firm; wrap with heavy-duty aluminum foil. Freeze for up to 2 weeks.
Place frozen souffles in two 9-inch square baking pans.
Add hot water to pans to a depth of 1 inch. Bake at 350 degrees for 35 to
40 minutes. Sprinkle 1/4 teaspoon powdered sugar over each souffle and
serve immediately. (179 calories, 1.9g fat, 10% calories from fat)
Source from luhu.jp
Coat eight 6-ounce souffle dishes or custard cups with nonstick
cooking spray; sprinkle each with 1/4 teaspoon sugar and set aside. Combine
chocolate in a medium saucepan; stir well. Gradually add milk, stirring
constantly with a wire whisk. Bring mixture to a boil over medium heat,
and cook for 1 minute, stirring constantly. Remove from heat; stir in
vanilla extract. Pour mixture into a large bowl; cover with plastic wrap,
and let cool. Beat egg whites and cream of tartar at high speed until soft
peaks form. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time,
beating until stiff peaks form. Fold egg white mixture gently into milk
mixture. Spoon evenly into prepared dishes. Freeze for about 2 hours, or
until firm; wrap with heavy-duty aluminum foil. Freeze for up to 2 weeks.
Place frozen souffles in two 9-inch square baking pans.
Add hot water to pans to a depth of 1 inch. Bake at 350 degrees for 35 to
40 minutes. Sprinkle 1/4 teaspoon powdered sugar over each souffle and
serve immediately. (179 calories, 1.9g fat, 10% calories from fat)
Source from luhu.jp