Ingredients Jump to Instructions ↓

  1. 4 Individual souffle ramekins Vegetable spray

  2. 1/2 teaspoon 2 1/2ml Granulated sugar - (to 2 tspns)

  3. 1/2 cup 118ml One percent milk

  4. 1/4 cup 59ml Fructose

  5. 1/3 cup 36g / 1 1/3oz Dutch processed cocoa powder

  6. 4 tablespoons 60ml Instant polenta or coarse ground cornmeal

  7. 3 Egg whites

  8. 3 tablespoons 45ml Granulated sugar Confectioner's sugar - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 375 degrees. Spray ramekins with vegetable cooking spray. Dust with granulated sugar to line inside of molds. Bring milk to boil. Add fructose and cocoa powder. Stir to dissolve. Stir in instant polenta and cook, stirring constantly, for another couple of minutes. Cool. A few drops of water may be added to lighten the mixture. Beat egg whites until stiff. Add 3 tablespoons of granulated sugar and continue to beat whites to "set" them. Stir one-third of the beaten egg whites into the polenta mixture to lighten then fold in the remaining whites. Spoon the mixture into the 4 ramekins. Carefully mound the tops of the souffles. Bake in the preheated oven for about 12 minutes. Serve with a generous dusting of confectioner's sugar. This recipe yields 4 servings.


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