| Cuisine: American | Type: Dessert | Serves: 6 |
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Source:
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Cooking Light |
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Attributes:
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Healthy |
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Comments:
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Serving Suggestions:
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Serve with vanilla ice cream on the side. |
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Ingredients:
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1/2 cup boiling water 1/2 cup fresh mint leaves 2/3 cup unsweetened cocoa 2 tbs. butter 3 tbs. all-purpose flour 1 cup fat-free milk 1/2 cup granulated sugar 1/8 tsp. salt 4 large egg whites 2 tbs. granulated sugar Cooking spray 1 tbs. powdered sugar Mint sprigs for garnish |
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Instructions:
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1. Combine boiling water and fresh mint leaves in a small bowl; cover and steep 20 minutes to make a mint tea. 2. Preheat oven to 375°F. 3. Strain mint tea through a fine mesh sieve into a large bowl, discard the mint leaves. Add cocoa to water, stir well with a whisk. 4. Melt butter in a small saucepan over medium heat. Add the flour, stirring with a whisk. Cook for 1 minute, stirring constantly. Stir in milk, 1/2 cup granulated sugar, and salt; cook over medium heat 3 minutes or until thick, stirring constantly. Remove from heat, stir into cocoa mixture. Cool slightly. 5. Place egg whites in a large bowl, beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into cocoa mixture, gently fold in remaining egg whites. Spoon into a 2-quart soufflé dish coated with cooking spray. 6. Bake at 375°F for 30 minutes or until puffy and set. Let stand 5 minutes (the soufflé will fall during standing). Sprinkle with the powdered sugar, garnish with mint sprigs, if desired. Serve warm or at room temperature. |
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Related recipes:
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None |
2005-08-04