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1/4 cup unsweetened cocoa powder
2 tbsp. cornstarch
1 tsp. ground cinnamon
3/4 cup whole milk
1/2 cup reduced calorie maple flavored syrup
2 large egg yolks, at room temperature
3 large egg whites, at room temperature
1/2 tsp. cream of tartar
Preheat the oven to 400F. Coat six 6-ounce souffle dishes or custard cups with cooking spray. Place on a baking sheet.
In a medium saucepan, whisk together the cocoa, cornstarch, and cinnamon. Whisk in the milk and maple syrup. Whisk over medium heat for 4 to 8 minutes, or until hot. Remove from the heat.
Place the egg yolks in a small bowl and whisk lightly. Slowly whisk in about 1/2 cup of the cocoa mixture. Pour into the saucepan and mix well.
Place the egg whites and cream of tartar in a large bowl. Using an electric mixer on high speed, beat until soft peaks form.
Gently stir about 1/3 of the egg whites into the cocoa mixture to lighten it. Fold in the remaining whites until no white streaks remain. Evenly divide among the prepared dishes.
Bake for 15 to 20 minutes, or until the souffles are puffed and a knife inserted near the center comes out clean. Serve immediately.
Makes 6 servings.
2 tbsp. cornstarch
1 tsp. ground cinnamon
3/4 cup whole milk
1/2 cup reduced calorie maple flavored syrup
2 large egg yolks, at room temperature
3 large egg whites, at room temperature
1/2 tsp. cream of tartar
Preheat the oven to 400F. Coat six 6-ounce souffle dishes or custard cups with cooking spray. Place on a baking sheet.
In a medium saucepan, whisk together the cocoa, cornstarch, and cinnamon. Whisk in the milk and maple syrup. Whisk over medium heat for 4 to 8 minutes, or until hot. Remove from the heat.
Place the egg yolks in a small bowl and whisk lightly. Slowly whisk in about 1/2 cup of the cocoa mixture. Pour into the saucepan and mix well.
Place the egg whites and cream of tartar in a large bowl. Using an electric mixer on high speed, beat until soft peaks form.
Gently stir about 1/3 of the egg whites into the cocoa mixture to lighten it. Fold in the remaining whites until no white streaks remain. Evenly divide among the prepared dishes.
Bake for 15 to 20 minutes, or until the souffles are puffed and a knife inserted near the center comes out clean. Serve immediately.
Makes 6 servings.
