Mocha Souffles

Rev BJ Friley


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.

★★★★★ 1 vote
Convection Oven


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


powdered sugar


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

About Mocha Souffles

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