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Chocolate-Prune Souffle

TINA EVANS
Yield 6 servings

Ingredients

  • Butter-flavored vegetable cooking spray
  • 5 tablespoons sugar, divided
  • 1/2 cup Prune Puree
  • 2 (1-ounce) squares semisweet chocolate, finely grated
  • 6 egg whites (at room temperature)
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 tablespoon powdered sugar

Nutrition Information

  • calories 153
  • caloriesfromfat 19 %
  • fat 3.2 g
  • satfat 1.9 g
  • monofat 1.1 g
  • polyfat 0.1 g
  • protein 4.4 g
  • carbohydrate 29.4 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 103 mg
  • calcium 11 mg

How to Make It

  1. Coat a 1 1/2-quart souffle dish with cooking spray; sprinkle with 1 tablespoon sugar, and set aside. Combine 2 tablespoons sugar, Prune Puree, and chocolate in a bowl; stir and set aside.

  2. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Gradually add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into prune mixture; gently fold in remaining egg white mixture. Spoon into prepared souffle dish.

  3. Place souffle 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 puffed and set. Sprinkle with powdered sugar. Serve immediately.