Low Fat Chocolate Recipes

Ingredients:

nonstick spray coating
1/2 cup refrigerated egg product -or frozen, thawed
1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 tbsp cornstarch
1 cup evaporated skim milk
1 tbsp rum or 1/2 teaspoon rum flavoring
4 egg whites
1/2 tsp cream of tartar
1/4 cup sugar

Instructions:

Make a collar for a 2-quart soufflé 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 soufflé 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 soufflé 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.

Busted by Gail Shermeyer <4paws@netrax.net>.



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Preparation Time: 0:00

Servings: 8