Chilled Chocolate-Banana Soufflé

Once this soufflé chills, it deflates and takes on the consistency of a mousse or a baked pudding.

Yield: 8 servings

Ingredients

• Cooking spray
• 2  teaspoons  sugar
• 1/2  cup  sugar
• 1/4  cup  all-purpose flour
• 3  tablespoons  unsweetened cocoa
• 1  cup  1% low-fat milk
• 2  large egg yolks
• 1/2  cup  mashed ripe banana
• 1  tablespoon  margarine, melted
• 1  tablespoon  dark rum
• 1  teaspoon  vanilla extract
• 6  large egg whites
• 1/4  teaspoon  salt
• 2  tablespoons  sugar
• 1/2  cup  frozen reduced-calorie whipped topping, thawed

Preparation

Preheat oven to 350°.

Coat a 2-quart soufflé dish with cooking spray; sprinkle with 2 teaspoons sugar. Set aside.

Combine 1/2 cup sugar, flour, and cocoa in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 5 minutes or until thick and bubbly, stirring constantly with a whisk.

Beat yolks in a large bowl with a whisk. Gradually add chocolate mixture to yolks, stirring constantly with a whisk. Stir in banana, margarine, rum, and vanilla. Set aside.

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

Place soufflé 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 puffy and set. Remove from water; let cool to room temperature. Cover and chill 8 hours. Top each serving with 1 tablespoon whipped topping.

Nutritional Information

Calories:

169 (21% from fat)

Fat:

4g (sat 1.5g,mono 1.2g,poly 0.8g)

Protein:

5.5g

Carbohydrate:

26.7g

Fiber:

0.5g

Cholesterol:

56mg

Iron:

0.8mg

Sodium:

151mg

Calcium:

53mg