Mocha Souffle

From BHG. No egg yolks make this coffee-flavored chocolate souffle almost fat-free.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1  cup  canned  evaporated skim milk
• 1 1⁄2 teaspoons vanilla
• 1⁄4 cup sugar
• 2  tablespoons cornstarch
• 1  tablespoon  orange liqueur or 1  tablespoon  coffee-flavored liqueur
• 2  teaspoons instant coffee crystals
• 6  egg whites
• 1⁄2 teaspoon cream of tartar
• 3  tablespoons  unsweetened cocoa powder

Directions

1. Allow egg whites to stand at room temperature for 30 minutes.
2. Meanwhile, in a saucepan combine the sugar, cornstarch, cocoa powder, and coffee crystals. Stir in milk all at once. Cook and stir over medium heat until bubbly; cook and stir for 2 minutes more. Remove from heat.
3. Stir in liqueur and vanilla. Pour into a large bowl. Cover surface of mixture with clear plastic wrap. Set aside.
4. In a large mixing bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the chocolate mixture to lighten. Fold in remaining egg whites.
5. Gently pour mixture into an ungreased 2- to 2-1/2-quart souffli dish.
6. Bake in a 375 degree F. oven for 20 to 25 minutes or until a knife inserted near the center comes out clean. Serve immediately.