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Name: Chocolate Polenta Souffle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 tb Instant polenta or coarse; 4 Individual souffle ramekins; 1/2 c One percent milk; 1/3 c Dutch processed cocoa powder; 3 tb Granulated sugar; 1/4 c Fructose; Vegetable spray; 3 Egg whites; 1/2 ts Granulated sugar -; (to 2

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INGREDIENTS

4 tb Instant polenta or coarse
4 Individual souffle ramekins
1/2 c One percent milk
1/3 c Dutch processed cocoa powder
3 tb Granulated sugar
1/4 c Fructose
Vegetable spray
3 Egg whites
1/2 ts Granulated sugar -; (to 2

Servings

INSTRUCTIONS

Preheat oven to 375 degrees. Spray ramekins with vegetable cooking spray. Dust with granulated sugar to line inside of molds. Bring milk to boil. Add fructose and cocoa powder. Stir to dissolve. Stir in instant polenta and cook, stirring constantly, for another couple of minutes. Cool. A few drops of water may be added to lighten the mixture. Beat egg whites until stiff. Add 3 tablespoons of granulated sugar and continue to beat whites to "set" them. Stir one-third of the beaten egg whites into the polenta mixture to lighten then fold in the remaining whites. Spoon the mixture into the 4 ramekins. Carefully mound the tops of the souffles. Bake in the preheated oven for about 12 minutes. Serve with a generous dusting of confectioners sugar. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Priscilla Martel From the TV FOOD NETWORK - (Show # CL-9127 broadcast 05-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-16-1998 Recipe by: Priscilla Martel

NOTES

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Chocolate Polenta Souffle

4 tb Instant polenta or coarse
4 Individual souffle ramekins
1/2 c One percent milk
1/3 c Dutch processed cocoa powder
3 tb Granulated sugar
1/4 c Fructose
 Vegetable spray
3 Egg whites
1/2 ts Granulated sugar -; (to 2

Preheat oven to 375 degrees. Spray ramekins with vegetable cooking  spray. Dust with granulated sugar to line inside of molds. Bring milk  to boil. Add fructose and cocoa powder. Stir to dissolve. Stir in  instant polenta and cook, stirring constantly, for another couple of  minutes. Cool. A few drops of water may be added to lighten the  mixture. Beat egg whites until stiff. Add 3 tablespoons of granulated  sugar and continue to beat whites to "set" them. Stir one-third of  the beaten egg whites into the polenta mixture to lighten then fold  in the remaining whites. Spoon the mixture into the 4 ramekins.  Carefully mound the tops of the souffles. Bake in the preheated oven  for about 12 minutes. Serve with a generous dusting of confectioners  sugar. This recipe yields 4 servings.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of  Priscilla Martel From the TV FOOD NETWORK - (Show # CL-9127 broadcast  05-12-1998) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    11-16-1998    Recipe by: Priscilla Martel

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Nutrition

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Serving Size: 1 Serving (174g)
Recipe Makes: 4 servings

Calories: 175
Calories from Fat: 11 (6%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 340.7mg		12 %
Potassium 375.1mg		10 %
Total Carbohydrate 23.8g		7 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 23.1g
Protein 17.4g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 175

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