Springtime cold chocolate souffle
Wmo6n`a?,3i NmoݭҼnӭZ-Tߑ6uEwwtYk$FO޶|&렏ozNAmu&) #CB&Im!Nn ΁QtCOYZCܪ46I,TsA^/:61G!Mki [`K#a"4q; ((ޚX[M +DT*x/1"s1FMT ׈*Fd^iBL hk21Qگeb'tȈ0YsM`W&: Vvd@ݖ0.zbĚ똵`E$J(7T zo Pz3gCF 9mbПyQ.anJ=j}X ~p'vI)~,dt b] q|8ίgLpĚ\wiώdT{+&Ϸ/_4ug&6MePBp6Q";l}@i\l^ 0oHJeʼ ng gFLMuM&̰PpCZedߜȦMWϰ,>d&V(IVEo0Ep=t&M؏})cJPKjQLsD.H鴊NajPFTfLKq7Q^chCN06vk[ oRuYg$oWue1\hQ'q/O3LS

Wmo6n`a?,3i NmoݭҼnӭZ-Tߑ6uEwwtYk$FO޶|&렏ozNAmu&) #CB&Im!Nn ΁QtCOYZCܪ46I,TsA^/:61G!Mki [`K#a"4q; ((ޚX[M +DT*x/1"s1FMT ׈*Fd^iBL hk21Qگeb'tȈ0YsM`W&: Vvd@ݖ0.zbĚ똵`E$J(7T zo Pz3gCF 9mbПyQ.anJ=j}X ~p'vI)~,dt b] q|8ίgLpĚ\wiώdT{+&Ϸ/_4ug&6MePBp6Q";l}@i\l^ 0oHJeʼ ng gFLMuM&̰PpCZedߜȦMWϰ,>d&V(IVEo0Ep=t&M؏})cJPKjQLsD.H鴊NajPFTfLKq7Q^chCN06vk[ oRuYg$oWue1\hQ'q/O3LS
Springtime cold chocolate souffle
  Chocolate    Low Fat    Souffles  
Last updated 10/4/2011 8:24:36 PM. Recipe ID 58247. Report a problem with this recipe.
Wmo6n`a?,3i NmoݭҼnӭZ-Tߑ6uEwwtYk$FO޶|&렏ozNAmu&) #CB&Im!Nn ΁QtCOYZCܪ46I,TsA^/:61G!Mki [`K#a"4q; ((ޚX[M +DT*x/1"s1FMT ׈*Fd^iBL hk21Qگeb'tȈ0YsM`W&: Vvd@ݖ0.zbĚ똵`E$J(7T zo Pz3gCF 9mbПyQ.anJ=j}X ~p'vI)~,dt b] q|8ίgLpĚ\wiώdT{+&Ϸ/_4ug&6MePBp6Q";l}@i\l^ 0oHJeʼ ng gFLMuM&̰PpCZedߜȦMWϰ,>d&V(IVEo0Ep=t&M؏})cJPKjQLsD.H鴊NajPFTfLKq7Q^chCN06vk[ oRuYg$oWue1\hQ'q/O3LS



 
      Title: Springtime cold chocolate souffle
 Categories: Desserts, Low-fat
      Yield: 6 Servings
 
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      2 tb 56-60% vegetable oil spread
  1 1/2 c  Cold skim milk; divided
    1/2 c  Sugar
    1/3 c  HERSHEY'S Cocoa; or
           - European Style Cocoa
  2 1/2 ts Vanilla extract; divided
  1 1/3 oz Dry whipped topping mix
 
  1. Measure length of foil to fit around 2-cup souffle dish; fold in
  thirds, lengthwise. Tape securely to outside of dish to form collar,
  extending 1-inch above rim; lightly oil inside of foil.
  
  2. In small microwave-safe bowl, sprinkle gelatin over water; let
  stand 2 minutes to soften. Microwave at HIGH (100%) 30 seconds or
  until clear. Stir in vegetable oil spread; let stand several minutes
  until gelatin dissolves completely.
  
  3. Stir together 1 cup skim milk, sugar, cocoa and 2 teaspoons
  vanilla. Beat on low speed while gradually pouring in gelatin
  mixture; let stand 5 minutes or until mixture thickens slightly.
  
  4. Prepare whipped topping mix as directed with remaining 1/2 cup
  skim milk and 1/2 teaspoon vanilla extract; carefully fold into
  chocolate mixture until well blended. Spoon into prepared dish;
  cover. Refrigerate until firm; remove foil. Garnish as desired; serve
  cold. 6 servings.
  
  NUTRITIONAL INFORMATION PER SERVING = 1/6 DESSERT 150 Calories
        4 g  Protein
       27 g   Carbohydrate 2.5 g Total Fat 0 mg Cholesterol
       50 mg Sodium
  
  




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Recipe ID 58247 (Apr 03, 2005)

Wmo6n`a?,3i NmoݭҼnӭZ-Tߑ6uEwwtYk$FO޶|&렏ozNAmu&) #CB&Im!Nn ΁QtCOYZCܪ46I,TsA^/:61G!Mki [`K#a"4q; ((ޚX[M +DT*x/1"s1FMT ׈*Fd^iBL hk21Qگeb'tȈ0YsM`W&: Vvd@ݖ0.zbĚ똵`E$J(7T zo Pz3gCF 9mbПyQ.anJ=j}X ~p'vI)~,dt b] q|8ίgLpĚ\wiώdT{+&Ϸ/_4ug&6MePBp6Q";l}@i\l^ 0oHJeʼ ng gFLMuM&̰PpCZedߜȦMWϰ,>d&V(IVEo0Ep=t&M؏})cJPKjQLsD.H鴊NajPFTfLKq7Q^chCN06vk[ oRuYg$oWue1\hQ'q/O3LS