Chocolate Soufflé With Vanilla Sauce
1/3 cup fresh orange juice
1/3 cup sugar
Whites of 4 large eggs*
1/4 cup unsweetened cocoa powder (Dutch process preferred)
2 tablespoons orange liqueur
3/4 cup vanilla ice milk, softened
Preheat oven to 300° F. Lightly spray 6 5-ounce custard cups with vegetable oil spray. In a small saucepan over medium-high heat, cook orange juice and sugar until mixture has a syrupy consistency, about 3 to 4 minutes, stirring occasionally. Remove from heat and set aside. In a large bowl, beat egg whites until stiff, but stop before dry peaks form. Pour syrup over the egg whites and continue beating for 2 minutes. Add cocoa and liqueur and beat only until well mixed. Pour into prepared custard cups. Bake for 12 minutes, or until soufflés have puffed. Do not overbake or soufflés will become tough. To serve, spoon 2 tablespoons softened ice milk into the center of each soufflé. Serve immediately. *Even a single drop of egg yolk will prevent egg whites from rising, so separate eggs very carefully.
Serves 6
Per serving:
Calories 109
Fat 1
Sat Fat 1
Protein 4
Fiber 1
Sodium 52
Carbohydrates 20
WW points 2