From EatingWell: January/February 1997
The creaminess of mashed banana makes it possible to eliminate egg yolks from souffles without sacrificing the mouth-feel of fat. While cocoa provides the deep chocolate flavor, a touch of semisweet chocolate in the background eliminates that not-quite-right finish of so many cocoa-based desserts.
- 3 tablespoons sugar, plus extra for preparing souffle dishes
- 2 ounces semisweet chocolate, coarsely chopped
- 2 teaspoons instant espresso powder, or instant coffee
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder, preferably Dutch-process
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup mashed ripe banana, (1 large)
- 1/4 cup packed light brown sugar
- 1/4 cup low-fat milk
- 5 large egg whites
- 1/8 teaspoon cream of tartar
- Confectioners' sugar, for dusting
- Preheat oven to 350°F. Lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.
- Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
- Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
- Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
- Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared souffle dishes or ramekins.
- Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.
Per serving: 176 calories; 4 g fat (2 g sat, 0 g mono); 1 mg cholesterol; 34 g carbohydrates; 5 g protein; 3 g fiber; 150 mg sodium; 245 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1 1/2 other carbohydrate, 1/2 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Ease of Preparation
- Total Time
- 45 minutes or less
- January/February 1997