Chocolate bread pudding souffles are low-cal Valentine goodies

By thomas - 10:20:00


Nonstick cooking spray
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1-1/3 cup fat-free milk
1/2 teaspoon vanilla
1-1/2 cups dry French bread cubes (crusts removed)
1 tablespoon margarine or butter
2 tablespoons all-purpose flour
3 egg yolks
3 egg whites
3 tablespoons sugar

1. To attach foil collars to eight 5-ounce soufflé dishes, fold eight 12x4-inch strips of foil in half lengthwise. Lightly coat one side of each strip with nonstick cooking spray; sprinkle each with 1/4 teaspoon sugar. Place collars around ungreased soufflé dishes, sugar side toward center, extending 1 inch above dishes. Secure with tape or piece of 100-percent-cotton string. Set soufflé; dishes aside.

2. In medium bowl stir together 1/4 cup sugar, cocoa powder, and cinnamon; add 2/3 cup milk and vanilla. Stir in bread cubes; set aside.
3. In small saucepan melt margarine or butter. Stir in flour. Add remaining 2/3 cup milk. Cook and stir until thickened and bubbly. Remove from heat. In large mixing bowl beat egg yolks for 5 minutes or until thick and lemon-colored. Gradually stir in flour mixture; stir in bread mixture.
4. Wash beaters thoroughly. In large mixing bowl beat egg whites until soft peaks form (tips curl). Gradually add 3 tablespoons sugar, beating until stiff peaks form (tips stand straight). Fold bread mixture into beaten egg whites. Divide among prepared soufflé dishes.
5. Bake in 350 degrees F; oven for 20 to 25 minutes or until knife inserted near centers comes out clean. Serve immediately. Makes 8 soufflés.
Nutrition Facts Per Serving: Servings: 8 soufflés Calories 153 Total Fat (g) 4 Saturated Fat (g) 1 Monounsaturated Fat (g) x Polyunsaturated Fat (g) x Cholesterol (mg) 81 Sodium (mg) 137 Carbohydrate (g) 23 · Total Sugar (g) x Fiber (g) 0 Protein (g) 6 Vitamin A (DV%) 16 Vitamin C (DV%) x Calcium (DV%) Iron (DV%) Diabetic Exchanges Starch (d.e.) 1.5 Fat (d.e.) .5

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