Chocolate Soufflé

Soufflé
1/2 cup cocoa powder
1/2 cup sugar, divided in half
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup skim milk
1/4 cup strong-brewed coffee
or espresso
1 teaspoon vanilla
4 large egg whites
1/8 teaspoon cream of tartar

Raspberry Sauce
1/2 cup raspberries
1 tablespoon sugar

1. Combine cocoa powder, 1/4 cup sugar, cornstarch, and salt in a small saucepan. Gradually whisk in milk, and then stir in coffee until blended.

2. Heat over medium heat until mixture thickens (about 5 minutes), stirring constantly. Remove from heat, stir in vanilla, and pour into a large bowl. Cool completely.

3. Beat egg whites and cream of tartar in a large, clean electric mixer bowl at high speed until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff but not dry. Mix about one-fourth of the egg mixture into the cooled chocolate, and then gently fold in the rest.

4. Spoon soufflé batter into a 2-quart round baking dish with straight sides, and bake at 350 degrees for 35 to 40 minutes or until puffy and set. Serve immediately with raspberry sauce.

5. Raspberry sauce: Lightly crush raspberries and blend with 1 tablespoon sugar. Serve over chocolate soufflé.

Nutrition information per serving (1/8 soufflé): Calories 100; Protein 3.4 g; Carbohydrate 19.8 g; Total Fat 0.7 g; Saturated Fat 0.4 g; Cholesterol 0 mg; Sodium 111 mg; Fiber 2.3 g

Put the M&Ms away: This chocolaty treat, high in antioxidants and low in calories, takes the cake. Not only can you whip it up with ease, but you probably have all the ingredients on hand.