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TINA EVANS Photo by: TINA EVANS

Chocolate-Prune Souffle

Cooking Light NOVEMBER 1995

  • 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

Preparation

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 19%
  • Fat: 3.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.4g
  • Carbohydrate: 29.4g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 103mg
  • Calcium: 11mg
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Chocolate-Prune Souffle recipe

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