The best things about this recipe from Cooking Light is that is makes two individual servings and it’s under 200 calories. Don’t be intimidated by the word souffle. Read the directions, it’s actually a pretty simple recipe.
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°
Coat 2 (8-ounce) 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 boiler. 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 chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into prepared ramekins. Bake at 350° for 20 minutes or until puffy and set. Sprinkle each soufflé with 1 teaspoon powdered sugar. Serve immediately.