- 8
Ingredients
- 2/3 c. plus 2 t. sugar, divided
- 1/4 c. flour
- 1/4 c. cocoa
- 1 t. instant coffee granuals
- 1/8 t. salt
- 1 (1 oz) sq. semisweet chocolate, grated
- 2 c. evaporated skimmed milk
- 1 t. vanilla
- 6 egg whites
- 1/8 t. cream of tartar
- 2 t. powdered sugar
Preparation
Step 1
Spray 6 custard cups with Pam; sprinkle each with 1/4 tsp. sugar. Set aside.
Combine 1/3 c. sugar and next 5 ingds. in medium saucepan; stir well. Graduallly add milk, stirring constantly with a wire whisk.
Bring mixture to a boil over medium heat, and cook 1 min., stirring constantly. Remove from heat; stir in vanilla. Pour mixture into a large bowl; cover with plastic wrap, and let cool completely.
Beat egg whites (at room temperature) and cream of tartar at high speed of mixer until soft peaks form. Gradually add remaining 1/3 c. sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold egg white mixture into milk 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") sq. baking pans. Add hot water to pans to depth of 1".
Bake 350* for 35 to 40 mins. or until puffed and set. Sprinkle 1/4 t. powdered sugar over each souffle; serve immediately.
179 cal, 1.9g fat, 156mg sodium.