Gingerbread Soufflé

The distinctive flavors of classic gingerbread--molasses, ginger, cloves, and cinnamon--show up in this fresh-from-the-oven soufflé. For tips to prepare flawless soufflés and additional show-stopping recipes, visit Cooking


8 servings (serving size: 1 soufflé)

Recipe from

Cooking Light

Nutritional Information

Calories 148
Caloriesfromfat 26 %
Fat 4.3 g
Satfat 2.4 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 3.2 g
Carbohydrate 24.8 g
Fiber 0.2 g
Cholesterol 60 mg
Iron 1 mg
Sodium 60 mg
Calcium 66 mg


Cooking spray
6 tablespoons granulated sugar, divided
2 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup 1% low-fat milk
1/3 cup molasses
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large egg yolks
3 large egg whites
4 teaspoons powdered sugar


Preheat oven to 375°.

Coat 8 (6-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.

Melt butter in a medium saucepan over medium heat. Add flour and 2 tablespoons granulated sugar; cook 1 minute, stirring constantly with a whisk. Gradually add milk; bring to a boil, stirring constantly with a whisk. Cook 2 minutes or until slightly thick, stirring constantly with a whisk. Remove from heat; cool 10 minutes. Add molasses and next 5 ingredients (through egg yolks), stirring with a whisk. Set aside.

Place egg whites in a medium mixing bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth egg white mixture into molasses mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 or 3 times to level. Place dishes on a baking sheet; place baking sheet in oven. Bake at 375° for 25 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.

Cynthia Nims,

Cooking Light

November 2007
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