Chilled Chocolate-Banana Soufflé
By Dglmedia
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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