(Desserts) Chilled Coconut Souffle
 Chilled Coconut Souffle Recipe){kind=link}
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
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.
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.