Low Fat Chocolate Souffles

written by:Cassity Kmetzsch
Re-post today, sorry but it has been a good year or two since we’ve seen these and they are worth repeating!
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Are you convinced?

Well, my friends, I haven’t posted a recipe for a while, and I found one that must be shared. You should know that I have almost given up desserts (at least on a daily basis, did I just admit that, cringe)

No, from a few weeks ago, I decided that they are for Sunday nights, possibly family night as well. But shouldn’t be consumed daily. But if I make a treat I am always trying to make it healthy. Well this isn’t healthy, but it also isn’t calorie rich. People this is only 167 calories! Look at the picture one more time.

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Now are you convinced to eat chocolate?
Oh my Heck Yeah! (Why yes, I did live in Utah half my life)
 
Here is the recipe:
 
Individual Chocolate Souffles:
Adapted from Cooking Light
 
Makes 2 souffles
*if making four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.
 
4 1/2 T granulated sugar, divided
1 T all-purpose flour
3 T cocoa
2 T milk
1/4 t vanilla extract
1/8 t maple extract (just under an 1/8 th tsp.)
1/8 t almond extract (just under and 1/8 th tsp.)
1 large egg white
1 tsp powdered sugar (optional)
OR Roasted almonds, roughly chopped (optional, more calories)
OR Toasted coconut (optional, more calories)
 
Preheat oven to 350°.
Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.
Combine 2 tablespoons granulated sugar, flour, cocoa, in a small pan. Add the milk last. Place saucepan over medium heat. Stirring continuously till smooth. ( do not over cook it will turn into a chunky lump). Remove from heat when it is all smooth and combined. (it will not be too hot, if it is, put it in another bowl and cool 4 minutes. (mine is usually cool enough that I just leave it in the pan, one less dish to clean). Stir in vanilla and extracts.
Place egg white in another medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not over beat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 17 minutes ( I let mine stay in a little longer I like it more set) or until puffy and set.
 
Sprinkle each soufflé with 1/2 teaspoon powdered sugar if desired (or coconut, or almonds… or both! Oh My! wait, I’m getting carried away again). Serve immediately.
 
Calories: 167
Fat: 0.6g
 
Okay, Just a few more pictures…
 
 
 
 
Chocolate Souffles
Tell me how they turn out. I promise they are worth it.
Cassity Kmetzsch
Website | + posts

Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.

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5 Comments

  1. >I've never made chocolate souffles before. Yours look wonderful! They came out great. Thanks for hosting and have a great Sunday!

    Reply