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Chilled Chocolate-Banana Soufflé

Yield 8 servings
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

Nutrition Information

  • calories 169
  • caloriesfromfat 21 %
  • fat 4 g
  • satfat 1.5 g
  • monofat 1.2 g
  • polyfat 0.8 g
  • protein 5.5 g
  • carbohydrate 26.7 g
  • fiber 0.5 g
  • cholesterol 56 mg
  • iron 0.8 mg
  • sodium 151 mg
  • calcium 53 mg

How to Make It

  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.