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Chilled Chocolate-Banana Soufflé

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Ingredients

  • Cooking Spray
  • 2 teaspoons sugar
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 1 cup 1% low-fat milk
  • 2 large egg yolks
  • 1/2 cup mashed ripe banana
  • 1 tablespoon margarine melted
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 6 large egg whites
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup frozen reduced-calorie whipped topping thawed

Details

Servings 1

Preparation

Step 1

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.

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