PersonalPoints™ per serving
This quintessential favourite is easily lightened up by relying on lower-fat ingredients like fat-free half-and-half and fewer egg yolks.
4 tbsp(s), divided
6 egg white(s), large
Fat free creamer
4 fl oz, such as fat-free 1/2 and 1/2
Unsweetened cocoa powder
Uncooked egg yolk(s)
- Heat oven to 375°F. Coat a 2-quart soufflé pan with cooking spray; coat with 2 tablespoons flour.
- With mixer on medium, beat whites until very soft peaks form; slowly add sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy.
- In a small pot over medium heat melt butter; whisk in remaining flour to combine. Slowly whisk in half-and-half until smooth. Remove from heat; slowly whisk in cocoa and yolks. Spoon into large bowl.
- In three additions fold whites into chocolate mixture. Pour into soufflé pan. Bake until evenly risen and toothpick inserted into centre comes out clean, 30 minutes. Yields 1 cup per serving.