Chilled Chocolate-Banana Soufflé

Chilled Chocolate-Banana Soufflé

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cooking Spray

  • 2

    teaspoons sugar

  • ½

    cup sugar

  • ¼

    cup all-purpose flour

  • 3

    tablespoons unsweetened cocoa

  • 1

    cup 1% low-fat milk

  • 2

    large egg yolks

  • ½

    cup mashed ripe banana

  • 1

    tablespoon margarine melted

  • 1

    tablespoon dark rum

  • 1

    teaspoon vanilla extract

  • 6

    large egg whites

  • ¼

    teaspoon salt

  • 2

    tablespoons sugar

  • ½

    cup frozen reduced-calorie whipped topping thawed

Directions

Preheat oven to 350º. Coat a 2-quart soufflé dish with cooking spray; sprinkle with 2 teaspoons sugar. Set aside. Combine 1/2 cup sugar, flour, and cocoa in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 5 minutes or until thick and bubbly, stirring constantly with a whisk. Beat yolks in a large bowl with a whisk. Gradually add chocolate mixture to yolks, stirring constantly with a whisk. Stir in banana, margarine, rum, and vanilla. Set aside. Beat egg whites and salt at high speed of a mixer until foamy. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish. Place soufflé dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 350º for 55 minutes or until puffy and set. Remove from water; let cool to room temperature. Cover and chill 8 hours. Top each serving with 1 tablespoon whipped topping.


Nutrition

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