Lowfat Chocolate Souffle

Nothing about this tastes lowfat, but with less than one gram of fat each— you can eat two! I adapted this recipe from Cooking Light's April 2007 issue and have made it many times because it makes for a nice chocolatey simple dessert. This recipe makes two, but you can double it if you need more than that.















Ingredients
4 T granulated sugar, divided
1 T all-purpose flour
1 1/2 T Dutch process cocoa
2 T fat-free milk
1/4 T vanilla extract
1 large egg white
1 t powdered sugar

Fresh Raspberries

Directions

Preheat oven to 350 degrees. Coat 2 (6-ounce) ramekins with cooking spray.

Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.

Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350 degrees for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Top with fresh raspberries. Serve immediately.