Fudgy Souffle Cake with Warm Turtle Sauce
Souffle ingredients:
butter flavored cooking spray
1/4 tsp. sugar
1/2 cup unsweetened cocoa
6 Tbsp. hot water
2 Tbsp. butter or stick margarine
3 Tbsp. all-purpose flour
3/4 cup 1% lowfat milk
1/4 cup sugar
1/8 tsp. salt
4 large egg whites
3 Tbsp. sugar
Turtle Sauce ingredients:
6 Tbsp. fat free caramel flavored sundae syrup
3 Tbsp. chopped pecans, toasted
To make souffle:
Preheat oven to 375*F. Coat a 1 1/2 quart souffle dish with cooking spray, sprinkle with 1/4 teaspoon sugar; set aside. Combine cocoa and hot water in a bowl, set aside. Melt butter in a small, heavy saucepan over medium heat. Add flour and cook 1 minute, stirring constantly with a whisk. Gradually add milk, 1/4 cup sugar, and salt, stirring constantly with a whisk. Cook until thick, about 3 minutes, stirring constantly. Remove from heat. Add cocoa mixture, stir well. Spoon into a large bowl and cool slightly.
Beat the egg whites with a mixer at high speed until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in the remaining egg white mixture. Spoon into prepared dish. Bake at 375*F for 35 minutes or until puffy and set. Remove from oven and serve warm or at room temperature with Warm Turtle Sauce.
To make Warm Turtle Sauce:
Place caramel syrup in a small bowl, and microwave at high for 30 seconds or until warm. Stir in pecans.
Recipe serves 6.
Per serving:
Calories 241
Fat 8
Sat Fat 2
Protein 6
Fiber 0.5
Sodium 182
Carbohydrates 58
WW points 5