MOCHA SOUFFLES

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Mocha Souffles image

Diabetic Recipes with Coffee Carb Grams Per Serving: 18 *Sugar Substitutes: Choose Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 4 1/2 teaspoons sugar.

Provided by Rev BJ Friley @RevBJFriley

Categories     Hot Drinks

Number Of Ingredients 10

2 - egg whites
4 1/2 teaspoon(s) sugar or sugar substitute equivalent to 4-1/2 teaspoons sugar*
1 tablespoon(s) cocoa powder, unsweetened
2 teaspoon(s) cornstarch
1/2 teaspoon(s) instant coffee crystals
1/3 cup(s) evaporated fat-free milk
1 teaspoon(s) vanilla
1/8 teaspoon(s) cream of tartar
OPTIONAL
- powdered sugar

Steps:

  • Allow egg whites to stand at room temperature for 30 minutes.
  • Meanwhile, in a small saucepan, combine sugar, cocoa powder, cornstarch, and coffee crystals.
  • Stir in evaporated milk all at once.
  • Cook and stir over medium heat until bubbly.
  • Remove from heat.
  • Stir in vanilla.
  • Pour into a small bowl.
  • Cover surface of mixture with plastic wrap.
  • Set aside.
  • Preheat oven to 375 degrees F.
  • In a medium bowl, combine egg whites and cream of tartar; beat with an electric mixture on medium speed until stiff peaks form (tips stand straight).
  • Fold about one-fourth of the beaten egg white mixture into the chocolate mixture to lighten.
  • Fold in remaining beaten egg whites.
  • Gently pour into two ungreased 1-cup soufflĂ© dishes.
  • Place soufflĂ© dishes in a shallow baking pan.
  • Bake for 15 to 20 minutes or until a knife inserted near the center comes out clean.
  • Serve immediately sprinkled with powdered sugar, if desired.

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