- 8
Ingredients
- 2/3 c. plus 2 t. sugar, divided
- 2 c. evaporated skimmed milk, divided
- 1/4 c. mint chocolate morsels
- 3 T. Neufchatel cheese, softened
- 1/8 t. salt
- 1/4 c. flour
- 1 T. white creme de menthe
- 1 t. vanilla extract
- 6 egg whites
- 1/8 t. cream of tartar
- 1 t. powdered sugar
Preparation
Step 1
Coat 8 (6 oz) souffle dishes or custard cups with Pam; sprinkle each with 1/4 t. sugar. Set aside.
Combine 1/3 c. sugar, 1 1/2 milk, and next 3 ingds. in medium saucepan; cook over medium heat 7 mins. or until chocolate and cheese melt, stirring constantly with a wire whisk. Combine remaining 1/2 c. milk and flour; stir with a wire whisk until smooth. Add to chocolate mixture; bring to boil, stirring constantly. Remove from heat; stir in creme de menthe and vanilla. Pour into a large bowl; cover with plastic wrap, and let cool completely.
Beat egg whites (at room temp.) and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add remaining 1/3 c. sugar, 1 T. at a time, beating until stiff peaks form. Gently fold egg white mixture into chocolate. Spoon evenly into dishes. Freeze until firm (about 2 hrs.) wrap with heavy-duty foil. Freeze up to 2 weeks.
Plaze frozen souffles in 2 (9" sq. baking pans. Add hot water to 1". Bake 350* for 40 mins or until puffed and set. Sprinkle each with 1/8 t. powdered sugar; serve immediately.
193 cal, 3.5g fat, 32.4g carb, 176mg sodium