Chilled Chocolate-Banana Souffle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Once this soufflé chills, it deflates and takes on the consistency of a mousse or a baked pudding. Ingredients:
cooking spray |
2 teaspoons sugar |
1/2 cup sugar |
1/4 cup all-purpose flour |
3 tablespoons unsweetened cocoa |
1 cup 1% low-fat milk |
2 large egg yolks |
1/2 cup mashed ripe banana |
1 tablespoon margarine, melted |
1 tablespoon dark rum |
1 teaspoon vanilla extract |
6 large egg whites |
1/4 teaspoon salt |
2 tablespoons sugar |
1/2 cup frozen reduced-calorie whipped topping, thawed |
Directions:
1. Preheat oven to 350°.
2. Coat a 2-quart soufflé dish with cooking spray; sprinkle with 2 teaspoons sugar. Set aside.
3. Combine 1/2 cup sugar, flour, and cocoa in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 5 minutes or until thick and bubbly, stirring constantly with a whisk.
4. Beat yolks in a large bowl with a whisk. Gradually add chocolate mixture to yolks, stirring constantly with a whisk. Stir in banana, margarine, rum, and vanilla. Set aside.
5. Beat egg whites and salt at high speed of a mixer until foamy. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish.
6. Place soufflé dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 55 minutes or until puffy and set. Remove from water; let cool to room temperature. Cover and chill 8 hours. Top each serving with 1 tablespoon whipped topping.
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