Amaretto Chocolate Souffle

By dashy_65

Ingredients

• 1/4 c. plus 2 t. sugar, divided
• 1/2 c. firmly packed brown sugar
• 3 T. flour
• 1 c. evaporated skimmed milk
• 2 egg yolks, lightly beaten
• 2 T. amaretto
• 6 egg whites
• 1/8 t. cream of tartar
• 1 1/2 T. grated semisweet chocolate
• 1 T. minced almonds, toasted

Details

Servings 8

Preparation

Step 1

Coat 8 (6 oz) souffle dishes or custard cups with vegetable cooking spray. Sprinkle each with 1/4 t. sugar. Set aside.

Combine brown sugar and flour in a saucepan; stir well. Gradually add milk and egg yolks, stirring with wire whisk until well blended. Bring to a boil over medium heat; cook 2 minutes, stirring constantly. Remove from heat; stir in amaretto. Pour into a large bowl. Cover with plastic wrap; let cool.

Beat egg whites (at room remperature) and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 T. at a time, beating until stiff peaks form. Gently fold egg white mixture, chocolate, and almonds into yolk mixture. Spoon evenly into prepared souffle dishes. Freeze until firm (about 2 hours); wrap with heavy duty aluminum foil. Freeze up to 2 weeks.

Place frozen souffles in 2 (9") baking pans. Add hot water to pans to depth of 1 inch. Bake 350* for 30 minutes or until puffed and set. Serve immediately.

165 cal, 2.7g fat, 87 sodium