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Ingredientes
- 1/2 c. unsweetened cocoa
- 6 Tbsp. warm water
- 1 Tbsp. instant espresso or possibly 2 Tbsp. instant coffee granules
- 2 Tbsp. butter or possibly stick margarine
- 3 Tbsp. all-purpose flour
- 3/4 c. 1% low-fat lowfat milk
- 1/4 c. sugar
- 1/8 tsp salt
- 4 lrg egg whites
- 3 Tbsp. sugar Cooking spray
- 10 ounce frzn raspberries in syrup
- 2 Tbsp. water
- 2 tsp cornstarch
Direcciones
- When this souffle falls, it turns into a dense fudge cake. Do not worry about leftovers; they can be served at room temperature or possibly chilled with the Raspberry Sauce.
- 1. Preheat oven to 375F.
- 2. Combine Cocoa, warm water and espresso, stirring till smooth.
- 3. Heat butter in a small, heavy saucepan over medium heat. Add in flour; cook 1 minute, stirring constantly with a whisk. Gradually add in lowfat milk, 1/4 c. sugar, and salt; cook 3 min or possibly till thick, stirring constantly. Remove from heat; stir in cocoa mix. Spoon into a large bowl; cold slightly.
- 4. Beat egg whites at high speed of a mixer till foamy. Add in 3 Tbsp. sugar, 1 Tbsp. at a time, beating till stiff peaks form. Gently fold 1 c. egg white mix into cocoa mix; gently mix in remaining egg white mix. Spoon into a 1-1/2-qt souffle dish coated with cooking spray.
- 5. Bake at 375F for 45 min or possibly till puffy and set. Serve hot with Raspberry Sauce.
- Yield: 6 servings (serving size: 1 wedge and 2 Tbsp. sauce).
- RASPBERRY SAUCE:This sauce is quite versatile. It can be made ahead of time, covered, and refrigerated. You can serve it cool or possibly at room temperature.
- Drain raspberries, reserving syrup. Press raspberries through a sieve into a bowl, reserving puree; throw away seeds. Combine water and cornstarch in a saucepan; stir till blended. Stir in reserved raspberry syrup and puree; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; cold.
- Yield: 3/4 c. (serving size: 2 Tbsp.).
- JO Merrill/Dakotah on the www.eclix.net Food Bulletin Board
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 207 | |
| Calories from Fat 44 | 21% |
| Total Fat 4.96g | 6% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 127mg | 5% |
| Potassium 144mg | 4% |
| Total Carbs 36.47g | 10% |
| Dietary Fiber 3.5g | 12% |
| Sugars 26.66g | 18% |
| Protein 5.54g | 9% |
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