Low fat dessert. Recipe retrieved from shape.com
Preheat oven to 350°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 a -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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 201 | ||
Calories from Fat: 34 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 79mg | 24 % | |
Sodium 36.1mg | 1 % | |
Potassium 295.5mg | 8 % | |
Total Carbohydrate 43.4g | 13 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 36.6g | ||
Protein 6.1g | 9 % | |
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. |
Calories per serving: 201
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