Chocolate Souffle with Raspberry Sauce
This souffle gets its rich flavor from cocoa powder, which is fat-free.
- 1 cup powdered sugar
- 1/2 cup powdered unsweetened cocoa
- 2 tablespoons flour
- 1/2 cup 2% milk
- 1/2 cup cold water
- 4 egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- 1 tablespoon plus 1 teaspoon sugar
- 3 egg yolks, at room temperature
- 1/2 teaspoon almond extract
- Cooking spray
- 1 pint fresh raspberries
- 2 tablespoons sugar
- 1/2 teaspoon fresh lemon juice
- Preheat oven to 350 degrees F. Sift the powdered sugar, cocoa, and flour into a double boiler (or use the bowl-and-saucepan method on the next page). Add the milk and cold water to the pan and whisk until creamy. Continue to gently whisk the mixture without stopping for about 8 to 10 minutes or until it begins to thicken. Remove the pan from the heat and set aside.
- In a mixer, beat the egg whites and cream of tartar until peaks begin to form. Add the sugar slowly and continue to beat until stiff peaks form. Blend the egg yolks and almond extract into the chocolate mixture. Fold in half the egg-white mixture, and then fold in the rest. Spoon the batter into eight 10-ounce ramekins (souffle dishes) spritzed with cooking spray, leaving about an inch space from the top. (You can refrigerate it for up to 24 hours before baking.)
- Place the ramekins on a baking sheet and bake for 17 minutes or until the souffles are puffy but still jiggle a little in the center. Meanwhile, blend the raspberries in a food processor. Stir in the sugar and lemon juice. Spoon the raspberry sauce over each souffle and serve.
Per serving: 155 kcal cal., 3 g fat (1 g sat. fat), 31 g carb., 4 g fiber, 23 g sugar, 5 g pro., 45 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet