Individual Chocolate Soufflés

Individual Chocolate Soufflés

Cooking spray
2 teaspoons granulated sugar
½ cup water
¼ cup powdered sugar
2 tablespoons unsweetened cocoa
2 tablespoons 1% low-fat milk
1 ½ teaspoons all-purpose flour
1 large egg yolk
⅛ teaspoon vanilla extract
1 large egg white
⅛ teaspoon cream of tartar
1 tablespoon granulated sugar
2 teaspoons powdered sugar

DirectionsInstructions Checklist
Step 1
Preheat oven to 350°.

Step 2
Coat 2 (8-ounce) ramekins with cooking spray, and sprinkle with 2 teaspoons granulated sugar. Place the ramekins on a baking sheet; set aside.

Step 3
Combine water and next 5 ingredients (water through egg yolk) in the top of a double boiler. Cook over simmering water until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; add vanilla.

Step 4
Beat egg white and cream of tartar at high speed of a mixer until soft peaks form. Gradually add 1 tablespoon granulated sugar, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into prepared ramekins. Bake at 350° for 20 minutes or until puffy and set. Sprinkle each soufflé with 1 teaspoon powdered sugar. Serve immediately.

Nutrition Facts
Per Serving: 188 calories; calories from fat 19%; fat 3.9g; saturated fat 1.4g; mono fat 1.4g; poly fat 0.6g; protein 5.4g; carbohydrates 33g; cholesterol 110mg; iron 1.4mg; sodium 41mg; calcium 40mg.V

Vanilla extract is used in liquid form as an ingredient in sweet dishes and desserts, for the preparation of cakes, pies, puddings, cream and the like.