Mocha Souffle

With no egg yolks, this coffee-flavored chocolate dessert is a low-cholesterol option.

Makes:
6 servings
Prep:
30 mins
Bake:
20 mins 375°F
Stand:
30 mins
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Mocha Souffle

Ingredients
1/4
cup sugar
2
tablespoons cornstarch
3
2
teaspoons instant coffee crystals
1
cup canned evaporated skim milk
1
tablespoon orange- or coffee-flavored liqueur
1 1/2
teaspoons vanilla
1/2
teaspoon cream of tartar

Directions

  1. Allow egg whites to stand at room temperature for 30 minutes.
  2. Meanwhile, in a saucepan combine the sugar, cornstarch, cocoa powder, and coffee crystals. Stir in milk all at once. Cook and stir over medium heat until bubbly; cook and stir for 2 minutes more. Remove from heat.
  3. Stir in liqueur and vanilla. Pour into a large bowl. Cover surface of mixture with clear plastic wrap. Set aside.
  4. In a large mixing bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the chocolate mixture to lighten. Fold in remaining egg whites.
  5. Gently pour mixture into an ungreased 2- to 2-1/2-quart souffle dish.
  6. Bake in a 375 degree F. oven for 20 to 25 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6 servings.

Nutrition Facts

(Mocha Souffle)
    Per serving:
  • 103 kcal cal.,
  • 1 g fat
  • 1 mg chol.,
  • 115 mg sodium,
  • 17 g carb.,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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