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Chocolate Maple Souffle Recipe
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Low calorie maple flavored syrup||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Cream of tartar||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 530 Calories from Fat 192
% Daily Value*
Total Fat 22 g33.7%
Saturated Fat 10.9 g54.4%
Trans Fat 0 g
Cholesterol 387.1 mg
Sodium 497.7 mg20.7%
Total Carbohydrates 87 g28.9%
Dietary Fiber 22.8 g91.4%
Sugars 10.9 g
Protein 32 g63.5%
Vitamin A 12.4% Vitamin C 0.32%
Calcium 36.4% Iron 55%
*Based on a 2000 Calorie diet
Let stand at room temperature for 30 minutes.
Meanwhile, spray 6 (5- or 6-ounce) souffle dishes or custard cups with no-stick spray; set aside.
In a medium saucepan, stir together the cocoa powder, cornstarch and cinnamon.
Then stir in the milk and maple syrup.
Cook and stir over medium heat for 4 to 8 minutes or until heated through.
Remove the saucepan from the heat and slowly stir about 1/4 of the cocoa mixture into the egg yolks.
Then stir the yolk mixture into the cocoa mixture in the saucepan.
Add the cream of tartar to the egg whites.
Using an electric mixer, beat on high speed until the egg whites form soft peaks.
Gently fold 1/4 of the egg whites into the cocoa mixture.
Then gently fold in the remaining egg whites.
Spoon the mixture evenly into the souffle dishes or custard cups.
Place the dishes or cups on a cookie sheet.
Bake at 400Â° for 15 to 20 minutes or until the souffles are puffed and a knife inserted near the center comes out clean.