Chocolate Souffle Cake (Low Fat)

I’m a big time dessert lover — and eating traditional desserts made me BIG TIME! Or at least BIG! Having said that, let me assure you I didn’t lose 150 pounds (twice) by forgoing desserts. Living a healthy lifestyle is exactly that — a lifestyle — and I don’t want any part of a lifestyle that doesn’t include desserts as often as I feel like dessert.

This delicious low fat chocolate souffle recipe is a wonderfully decadent dessert, but with only 4% fat, you don’t need to save it for special occasions (although it’s certainly company worthy). It’s easy to make, so even if you’ve been “skerrrred” to make souffles before, no worries! I wouldn’t steer you wrong. This is EASY and DELICIOUS!

Serve with fresh berries and non-fat whipped cream. I use my ISO Whipped Cream Maker with skim milk, vanilla and a packet of Splenda (or real sugar if you prefer).
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Recipe Courtesy of: Cooking Light Magazine

To serve four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.
Yield 2 servings (serving size: 1 soufflé)

Ingredients
Cooking spray
4 1/2 tablespoons granulated sugar, divided
1 tablespoon all-purpose flour
1 1/2 tablespoons Dutch process cocoa (use the best quality you can get your hands on)
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar

Preparation
Preheat oven to 350°.
Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

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° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.

Nutritional Information
Calories: 152 (4% from fat); Fat: 0.6g (sat 0.3g,mono 0.2g,poly 0.0g)Protein: 3.5gCarbohydrate: 35.3gFiber: 1.4gCholesterol: 0.31mgIron: 0.8mgSodium: 35mgCalcium: 26mg