November – December 2016 Health Magazine | The most acclaimed HEALTH & LIFESTYLE magazine in the region

Send your recipes to -

recipes@healthmagazine.ae

TRY THESE MOUTHWATERING FESTIVE DESSERTS

THAT WON’T ADD INCHES TO YOUR WAISTLINE.

DIETITIAN'S TIP:

Although these soufflés are made with

unsweetened cocoa instead of the usual rich

chocolate, their flavor is just as intense. If you can't

find fresh raspberries, sliced fresh strawberries will

do nicely.

Serves 6

INGREDIENTS

1/2 cup unsweetened cocoa powder

6 tablespoons hot water

1 tablespoon unsalted butter

1 tablespoon canola oil

3 tablespoons all-purpose (plain) flour

1 tablespoon ground hazelnuts (filberts) or

almonds

1/4 teaspoon ground cinnamon

3 tablespoons firmly packed dark brown sugar

2 tablespoons honey

1/8 teaspoon salt

3/4 cup 1 percent low-fat milk

4 egg whites

3 tablespoons granulated sugar

1 teaspoon confectioners' (powdered) sugar

1 cup raspberries

DIRECTIONS

Preheat the oven to 375 F. Lightly coat six 1-cup individual souffle dishes

or ramekins with cooking spray or coat a 6-cup souffle dish with the

spray.

In a small bowl, combine the cocoa and hot water, stirring until smooth.

Set aside.

In a small, heavy saucepan over medium heat, melt the butter. Add the

canola oil and stir to combine. Add the flour, ground hazelnuts and

cinnamon and cook for 1 minute, stirring constantly with a whisk. Stir

in the brown sugar, honey and salt. Gradually add the milk and cook,

stirring constantly, until thickened, about 3 minutes. Remove from the

heat and stir into the cocoa mixture. Let cool slightly.

In a large, thoroughly cleaned bowl, using an electric mixer on high

speed, beat the egg whites until foamy. Add the granulated sugar 1

tablespoon at a time and beat until stiff peaks form. Using a rubber

spatula, gently fold 1/3 of the egg whites into the cocoa mixture to

lighten it. Then fold the remaining egg whites into the cocoa mixture,

mixing gently only until no white streaks remain.

Gently scoop the cocoa egg white mixture into the prepared dishes (or

dish). Bake until the soufflé rises above the rim and is set in the center,

15 to 20 minutes for individual soufflés or 40 to 45 minutes for the large

soufflé. Cool the soufflés on a wire rack for 10 to 15 minutes. Using a

fine-mesh sieve, dust the top with the confectioners' sugar. Garnish with

raspberries and serve immediately.

Chocolate Soufflés

Nov/Dec 2016