Low-Fat Chocolate Souffle (with Raspberry Sauce or Pear Sauce)

By Hklbrries

Ingredients

• Souffle:
• 1/2 tbsp melted butter (or vegetable oil spray)
• 1/4 cup sugar
• Low Ffat Chocolate Pudding (recipe below)
• 5 egg whites
• 1/2 tsp cream of tartar
• Powdered sugar
• Low-Fat Chocolate Pudding:
• 1/3 cup unsweetened cocoa
• 1/3 cup sugar
• 1 tbsp cornstarch
• 1/2 tsp cinnamon
• 1/8 tsp cloves
• 1 cup skim milk
• 1 tsp vanilla
• Pear Sauce:
• 2 ripe pears
• 1 tbsp fresh lemon juice
• 2 strips lemon zest
• 1 cup water
• 2 or 3 tbsp sugar or to taste
• 1 tsp cornstarch
• 1 tbsp pear brandy or water
• Raspberry Sauce:
• 1 (12 ounce) package thawed whole frozen raspberries
• 3 tbsp sugar
• 2 1/2 tbsp orange liqueur or juice

Details

Servings 4

Preparation

Step 1

Brush the inside of a 5-cup soufflé dish with the melted butter (or spray with vegetable oil), taking special care to brush the inside rim. Freeze the dish for 5 minutes and brush it again. (This is called double-buttering and helps prevent the soufflé from sticking as it rises). Sprinkle the inside of the mold with ½ tbsp of the sugar. Preheat oven to 400 F.

Prepare the Low-Fat Chocolate Pudding: Combine the cocoa, sugar, cornstarch, cinnamon and cloves in a heavy saucepan; whisk until smooth. Scald the milk in another container. (Use microwave, if available, to avoid scorching). Whisk scalded milk into the cocoa mixture in a thin stream. Bring to boil for 1 minute, whisking constantly to prevent scorching. Remove from heat and stir in vanilla. Keep pudding hot.

Beat the egg whites at low speed for 20 seconds. Add the cream of tartar and gradually increase the mixer speed to high. Beat the whites to stiff peaks, adding the remaining 3 ½ tbsp sugar as the whites stiffen.

Stir ¼ of the whites into the hot pudding mixture to lighten it. Fold the pudding mixture into the remaining whites as gently as possible. Spoon soufflé mixture into the prepared dish. Smooth the top with a wet spatula. Run the tip of a paring knife around the inside edge of the dish to keep the rising soufflé from sticking.

Bake for 15 minutes, or until puffed and cooked to taste. Dust the top with powdered sugar and serve at once.

Pear Sauce: Peel, core and dice the pears. Toss them with lemon juice to prevent browning. Combine the pears, zest, water and sugar in a heavy saucepan. Simmer for 3 to 4 minutes or until the pears are very soft. Dissolve the cornstarch in the brandy and whisk into the pears. Bring the mixture to a boil and remove the pan from the heat. Remove the zest and puree the pear mixture in a blender. Let cool to room temperature, then refrigerate until cold.

Raspberry Sauce: Puree thawed whole frozen raspberries in blender, food mill or food processor; strain through a fine sieve over a wide bowl to remove all seeds. Heat and stir puree with 3 tbsp sugar to blend and dissolve sugar. Remove from heat and stir in 2 ½ tbsp orange liqueur or juice.