Poblano Pasta
Chicken Crepes
Pumpkin Bread
Chipped Beef
Jeff's Grog
Kahlua Cake
Szech. Chicken
Peasant Soup
Tom & Jerry
Asparagus Soup
Cranberry Bread
Choc. Souffle
Cobb Salad
Cranberry Daquiri
Chocolate Truffle Souffles

This wonderful recipe is thanks to Judy who gave me “Cooking Light Annual Recipes 2000”. I have found several tasty recipes in it, but this one is a universal family favorite now.  The recipe calls for Creme de cacao, but this can be replaced with any liqueur you like or even chocolate syrup if you want it alcohol free. I have tried it with Amaretto and Kahlua, and both were delicious.


Cooking Spray
2 tablespoons granulated sugar
1 cup 1% low fat milk (I used nonfat)
3/4 cup powdered sugar
1/2 cup unsweetened cocoa
2 tablespoons flour
1/4 teaspoon salt
1 ounce semisweet chocolate, chopped
3 tablespoons creme de cacao
2 large egg yolks
4 large egg white
1/4 teaspoon cream of tartar
1/3 cup powdered sugar
1 tablespoon powdered sugar

Coat 8 (6 ounce) ramekins with cooking spray: sprinkle with granulated sugar.  Place on a baking sheet; set aside.

Combine milk, 3/4 cup powdered sugar, cocoa, flour, and salt in a medium heavy saucepan, and cook 5 minutes over medium heat, stirring constantly with a whisk until mixture thickens and comes to a boil.  Remove from heat; add chocolate, stirring until melted. Stir in liqueur. Gradually add chocolate mixture to egg yolks in a bowl, sitrring well. Return mixture to pan. Cook 1 minute over medium heat, stirring constantly. Spoon mixture into a large bowl; cool to room temperature, stirring occasionally.

Preheat over to 375 degrees.

Beat egg whites and cream of tartar at high speed until foamy. Add 1/3 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form.  Gentlly stir one fourth of egg white mixture in chocolate mixture; gently fold in remiaing egg white mixture. Spoon batter evenly into prepared ramekins.  Bake for 23 minutes or until puffy and set. Sprinkle souffles with 1 tablespoon powdered sugar. Serve immediately.