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Gingerbread Soufflé

Yield 8 servings (serving size: 1 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 Light.com.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

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

  3. 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.

  4. 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.