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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 145.7
  • Total Fat: 4.6 g
  • Cholesterol: 34.1 mg
  • Sodium: 19.2 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.0 g

View full nutritional breakdown of (Desserts) Chilled Coconut Souffle calories by ingredient
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(Desserts) Chilled Coconut Souffle

Submitted by: RYEAXL1


Number of Servings: 12

Ingredients

    # Splenda, 6 tsp
    # Brown Sugar, 50 grams
    # Organic All-Purpose White Flour, 30 grams
    # Cocoa, dry powder, unsweetened, 15 grams
    # Coconut Milk, 0.75 cup
    # Agave Syrup, 0.25 cup
    # Egg Yolk, 2 large
    # Jam, 150 gram (1/2 cup)
    # Almond Butter 15 grams
    # Rum, 2 Tbsp
    # Vanilla Bean, 1
    # Egg white, 6
    # Salt, 1 dash
    # Granulated Sugar, 2 Tbsp

Directions

Preheat oven to 350°.

Coat a 2-quart souffle dish with cooking spray; sprinkle with 2 teaspoons splenda. Set aside.

Mix agave with milk.

Combine sugar, flour, and cocoa in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 5 minutes or until thick and bubbly, stirring constantly with a whisk.

Beat yolks in a large bowl with a whisk. Gradually add chocolate mixture to yolks, stirring constantly with a whisk. Stir in jam, butter, rum, and vanilla. Set aside.

Beat egg whites and salt at high speed of a mixer until foamy. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared souffle dish.

Place souffle dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 55 minutes or until puffy and set. Remove from water; let cool to room temperature. Cover and chill 8 hours.

Number of Servings: 12

Recipe submitted by SparkPeople user RYEAXL1.





TAGS:  Desserts |

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