Chocolate Soufflés with Pomegranate Sauce

Pomegranate makes a refreshing substitute for the more common raspberry sauce in this light, fluffy dessert. Serve immediately.

Yield: 6 servings (serving size: 1 soufflé and about 1 tablespoon sauce)

Ingredients

• Soufflés:
• Cooking spray
• 1/2  teaspoon  sugar
• 1  cup  2% reduced-fat milk
• 1/2  cup  sugar
• 1/2  cup  unsweetened cocoa
• 2  tablespoons  all-purpose flour
• 1/8  teaspoon  salt
• 2  tablespoons  semisweet chocolate chips
• 1/2  teaspoon  vanilla extract
• 1/4  teaspoon  ground allspice
• 2  large egg yolks, lightly beaten
• 4  large egg whites
• 2  tablespoons  sugar
• 
  Pomegranate Sauce:
• 1  cup  pomegranate juice
• 1/4  cup  water
• 2  teaspoons  sugar
• 1  tablespoon  cold water
• 1  teaspoon  cornstarch
• 2  tablespoons  Chambord (raspberry-flavored liqueur)

Preparation

Preheat oven to 350°.

To prepare soufflés, coat 6 (8-ounce) ramekins with cooking spray; sprinkle with 1/2 teaspoon sugar.

Combine milk, 1/2 cup sugar, cocoa, flour, and salt in a medium saucepan. Bring to a boil, stirring constantly until slightly thickened (about 1 minute); remove from heat. Add chocolate chips, vanilla, and allspice, stirring constantly; cool slightly.

Place egg yolks in a large bowl. Gradually add chocolate mixture to egg yolks, stirring constantly with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared ramekins.

Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 20 minutes or until puffy and set.

To prepare sauce, place juice, 1/4 cup water, and 2 teaspoons sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 8 minutes. Whisk together 1 tablespoon water and cornstarch in a small bowl to create a slurry. Add slurry and liqueur to juice mixture. Cook 2 minutes or until the mixture is slightly syrupy. Remove from heat. Drizzle over chocolate soufflés.

Nutritional Information

Calories:

300 (13% from fat)

Fat:

4.4g (sat 2.2g,mono 1.6g,poly 0.3g)

Protein:

6.5g

Carbohydrate:

62.8g

Fiber:

2.7g

Cholesterol:

71mg

Iron:

1.9mg

Sodium:

111mg

Calcium:

70mg