French Silk Souffle - Litecakes, low-fat/low-cal 2/3 cup sugar; plus 2 teaspoons sugar; divided 1/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon instant coffee powder 1/8 teaspoon salt 1 ounce semisweet chocolate; grated 2 cups evaporated skim milk 1 teaspoon vanilla extract 6 egg whites; room temperature 1/8 teaspoon cream of tartar 2 teaspoons powdered sugar Coat eight 6-ounce souffle dishes or custard cups with nonstick cooking spray; sprinkle each with 1/4 teaspoon sugar and set aside. Combine 1/3 cup sugar, flour, cocoa, coffee granules, salt and 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) |
