NUTRITION INFO
PER SERVE 438kJ, protein 6g,
total fat 4g (sat. fat 1g), carbs 11g,
fibre 1g, sodium 97mg • Carb
exchanges ½ • GI estimate
medium • Lower carbLCMINI CHOCOLATE
SOUFFLÉ PUDDINGS
PREP TIME: 20 MINS
COOK TIME: 15 MINS
SERVES 4 (AS A DESSERT)
15g light margarine
2 Tbsp cocoa powder, sifted,
plus extra to dust (optional)
1 Tbsp plain flour, sifted
125ml (1/2 cup) skim milk
11 /2 Tbsp caster sugar
1 egg yolk (from 60g egg)
2 egg whites (from 60g eggs)
1 Preheat oven to 170°C (fan-
forced). Spray 4 x 125ml ( 1 / 2 -cup)
soufflé dishes or ovenproof
ramekins with cooking spray.
Tie a piece of baking paper
around the outside of each
dish so it sits about 5cm above
the top to form a collar.
2 Put margarine, cocoa powder,
flour, milk and 2 tsp of the sugar
in a small saucepan. Whisk over
a low heat until well combined.
Increase heat to medium and
whisk until mixture thickens
and comes to a simmer. Pour
into a medium bowl. Set aside
for 5 minutes to cool slightly.
Whisk in the egg yolk.
3 Using electric beaters, whiskthe egg whites in a medium
bowl until soft peaks form.
Whisk in the remaining sugar,
in 2 batches, until stiff peaks
form and the sugar dissolves.
Add a large spoonful of egg
white mixture to the cocoa
mixture and mix it in until well
combined. Add the remaining
egg white mixture and fold in
until just combined.
4 Divide mixture between
dishes. Place dishes on a baking
tray and bake for 10-12 minutes
or until puffed. Remove paper,
then dust with cocoa powder,
if you like. Serve straight away.70 JULY/AUGUST 2019 diabetic living
desserts