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Individual Chocolate Soufflés (2)

Source of Recipe

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Individual Chocolate Soufflés (2)

Cooking Light - September 2000 - Rebecca Broida Gart,
Not yet rated.
2 servings

Ingredients:
Cooking spray
2 teaspoons granulated sugar

1/2 cup water
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa
2 tablespoons 1% low-fat milk
1 1/2 teaspoons all-purpose flour
1 large egg yolk

1/8 teaspoon vanilla extract
1 large egg white
1/8 teaspoon cream of tartar
1 tablespoon granulated sugar
2 teaspoons powdered sugar

Preparation:
Preheat oven to 350°.

Coat 2 (8-ounce) ramekins with cooking spray, and sprinkle with 2 teaspoons granulated sugar. Place the ramekins on a baking sheet; set aside.

Combine water and next 5 ingredients (water through egg yolk) in the top of a double boiler. Cook over simmering water until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; add vanilla.

Beat egg white and cream of tartar at high speed of a mixer until soft peaks form. Gradually add 1 tablespoon granulated sugar, beating until stiff peaks form.

Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into prepared ramekins.

Bake at 350° for 20 minutes or until puffy and set. Sprinkle each soufflé with 1 teaspoon powdered sugar. Serve immediately.

One serving equals: Calories 188 (Calories from fat 19 %); Fat 3.9 g (Satfat 1.4 g, Monofat 1.4 g, Polyfat 0.6 g); Protein 5.4 g; Carbohydrate 33 g; Fiber 0.0 g; Cholesterol 110 mg; Sodium 41 mg