Soufflés are light and fluffy and made using mostly egg whites and no flour, which is great if you are on a low carb, or gluten free diet. My daughter makes soufflés all the time, and actually made the ones pictured here. They are not hard to make, so don't be intimidated. They should be eaten right away or they typically fall after 5-10 minutes so if you are serving these to guests, plan to eat them right out of the oven. I love topping mine with a heaping spoon of cool whip.
Chocolate Banana Soufflés
Recipe adapted from Baking Bites
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 6 oz • Old Points: 2 pts • Points+: 4 pts
Calories: 131.2 • Fat: 3.6 g • Carb: 23.5 g • Fiber: 3.2 g • Protein: 4.8 g
- 2 ripe medium bananas, mashed
- 2 tsp cornstarch
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 large egg whites
- 3 tbsp sugar
- cooking spray
In a medium bowl, mash bananas and vanilla together. Sift cornstarch and cocoa powder over bananas and stir well.
In another medium bowl, beat egg whites with sugar until they form soft peaks. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. Spoon mixture into ramekins.
Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet. Bake at 400°F for 15 minutes. Serve immediately.