Fudgy Espresso Souffle with Raspberry Sauce
(Dessert)

INGREDIENTS (Souffle)

1/2 cup unsweetened cocoa
6 tablespoons hot water
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
2 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 cup 1% low-fat milk
1/4 cup sugar
1/8 teaspoon salt
4 large egg whites
3 tablespoons sugar
Cooking spray

INGREDIENTS (Raspberry Sauce)

1 (10-ounce) package frozen raspberries in syrup, thawed and undrained
2 tablespoons water
2 teaspoons cornstarch

DIRECTIONS

For souffle — Preheat oven to 375 degrees.

Combine first 3 ingredients, stirring until smooth.

Melt butter in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in cocoa mixture. Spoon into a large bowl; cool slightly.

Beat egg whites at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into a 1 1/2-quart souffle dish coated with cooking spray.

Bake at 375 degrees for 45 minutes or until puffy and set. Serve warm with Raspberry Sauce.

For Raspberry Sauce — Drain raspberries, reserving syrup. Press raspberries through a sieve into a bowl, reserving puree; discard seeds. Combine water and cornstarch in a saucepan; stir until blended. Stir in reserved raspberry syrup and puree; bring to a boil, and cook 1 minute, stirring constantly. Pour into a bowl; cool.

Calories (souffle): 196 (24% from fat). Fat: 5.2g (sat 1.5g, mono 1.8g, poly 1.3g). Protein: 6.2g. Carbohydrate: 31.3g. Fiber: 1.8g. Cholesterol: 2mg. Iron: 1.8mg. Sodium: 149mg. Calcium: 61mg.

SERVINGS: Souffle — 6 (serving size: 1 wedge and 2 tablespoons sauce). Sauce — makes 3/4 cup (serving size: 2 tablespoons)

The raspberry sauce can be made ahead of time, covered, and refrigerated. You can serve it cold or at room temperature.

Recipe from Cooking Light, JANUARY 1999.