Mocha Souffles

Rev BJ Friley

By
@RevBJFriley

Diabetic Recipes with Coffee

Carb Grams Per Serving: 18

*Sugar Substitutes: Choose Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 4 1/2 teaspoons sugar.


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Rating:

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Serves:

2

Method:

Convection Oven

Ingredients

2
egg whites
4 1/2 tsp
sugar or sugar substitute equivalent to 4-1/2 teaspoons sugar*
1 Tbsp
cocoa powder, unsweetened
2 tsp
cornstarch
1/2 tsp
instant coffee crystals
1/3 c
evaporated fat-free milk
1 tsp
vanilla
1/8 tsp
cream of tartar

OPTIONAL

powdered sugar

Directions Step-By-Step

1
Allow egg whites to stand at room temperature for 30 minutes.
2
Meanwhile, in a small saucepan, combine sugar, cocoa powder, cornstarch, and coffee crystals.
3
Stir in evaporated milk all at once.
4
Cook and stir over medium heat until bubbly.
5
Remove from heat.
6
Stir in vanilla.
7
Pour into a small bowl.
8
Cover surface of mixture with plastic wrap.
9
Set aside.
10
Preheat oven to 375 degrees F.
11
In a medium bowl, combine egg whites and cream of tartar; beat with an electric mixture on medium speed until stiff peaks form (tips stand straight).
12
Fold about one-fourth of the beaten egg white mixture into the chocolate mixture to lighten.
13
Fold in remaining beaten egg whites.
14
Gently pour into two ungreased 1-cup soufflé dishes.
15
Place soufflé dishes in a shallow baking pan.
16
Bake for 15 to 20 minutes or until a knife inserted near the center comes out clean.
17
Serve immediately sprinkled with powdered sugar, if desired.

About this Recipe

Course/Dish: Hot Drinks
Main Ingredient: Coffee/Tea/Beverage
Regional Style: American
Dietary Needs: Diabetic