INDIVIDUAL CHOCOLATE SOUFFLÉS Cooking spray 2 teaspoons granulated sugar 1/2 cup water 1/4 cup powdered sugar 2 tablespoons unsweetened cocoa 2 tablespoons 1% low-fat milk 1 1/2 teaspoons all-purpose flour 1 large egg yolk 1/8 teaspoon vanilla extract 1 large egg white 1/8 teaspoon cream of tartar 1 tablespoon granulated sugar 2 teaspoons powdered sugar Preheat oven to 350°F.

Coat 2 (8-ounces) ramekins with cooking spray, and sprinkle with 2 teaspoons granulated sugar. Place the ramekins on a baking sheet; set aside.

Combine water and next 5 ingredients (water through egg yolk) in the top of a double broiler. Cook over simmering water until thick (about 10 minutes), stirring constantly with a whisk. Remove from heat; add vanilla.

Beat egg white and cream of tartar at high speed of a mixer until soft peaks form. Gradually add 1 tablespoon granulated sugar, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into a chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into prepared ramekins. Bake at 350°F for 20 minutes or until puffy and set. Sprinkle each soufflé with 1 teaspoon powdered sugar. Serve immediately.

Serves 2.

1 Serving: Calories: 188 (Cal. from fat: 19%), Fat: 3.9g (Saturated 1.4g), Cholesterol: 110mg, Sodium: 41mg, Carbohydrate: 33g, Protein: 5.4g.

[Cooking Light, September 2000]