Mocha Fudge Soufflé
by Melinda D. Maryniuk, MEd, RD, CDE
Makes 2 soufflés in small ramekin dishes Carbs: 8 grams per serving Calories: 88 per serving
2 Tbsp unsweetened dark cocoa powder
2 tsp canola or corn oil
½ tsp instant coffee dissolved in ½ cup hot water
Sugar substitute equivalent to 2 tsp sugar
2 tsp brown sugar
2 egg whites
Preheat oven to 350°. In small bowl, mix together the cocoa powder and oil to form a paste. Dissolve the coffee powder in the hot water. Add sugar substitute, brown sugar and 2 tsp of the coffee mixture to the cocoa paste. Mix well (you can discard the rest of the coffee).Mixture will be stiff. Beat egg whites until stiff peaks form. Stir one large spoonful of whites into the cocoa mixture and blend. Fold in the remaining egg whites. Spoon into two small (3 inch diameter) ramekins and bake for 8 minutes. Top with a raspberry. Serve warm.
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