Dark's Kitchen
Serves 2, 1 per serving

2 sprays non-stick cooking spray
1 Tbsp unsweetened cocoa powder
1 Tbsp all-purpose flour
3 Tbsp sugar, divided
3 Tbsp low fat chocolate milk
1 large egg whites
1/2 tsp powdered sugar


Preheat oven to 350 F degrees. Spray two 6 oz. custard cups with non-stick cooking spray.

In a small saucepan, over medium heat, whisk cocoa, flour, and 2 Tbsp sugar.

Add milk. Cook 2 minutes, or until smooth, stirring constantly. Remove from heat and cool for 5 minutes.

In a medium bowl, whisk egg white until soft peaks form. Slowly add remaining Tbsp sugar. Continue beating until soft peaks form.

Fold cooled chocolate mixture into egg whites, a little at a time, until no white streaks appear.

Pour batter into custard cups.

Bake for 14 to 16 minutes, or until set and tops look slightly dry.

Dust with powdered sugar and serve.

*** Do not open oven until soufflés are done. Cold air will cause them to sink.
Chocolate Soufflés
Meals             Desserts                   Breads                   Dips                       Misc.             Weight Watchers

      Breakfasts         Desserts             Meals             Side  Dishes           Snacks