Once this soufflé chills, it deflates and takes on the consistency of a mousse or a baked pudding.
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
How to Make It
Preheat oven to 350°.
Coat a 2-quart soufflé dish with cooking spray; sprinkle with 2 teaspoons sugar. Set aside.
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.
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.
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.
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.