Low-Fat Cocoa Souffle

3 tablespoons unsweetened cocoa
1/2 cup sugar
1 tablespoon cornstarch
1/2 tablespoon instant coffee granules
1/2 cup skim milk
2 egg whites
1/4 tablespoon cream of tartar
1 teaspoon vanilla

Heat oven to 350*. Coat four 6-ounce souffle dishes with nonstick spray. Sprinkle sides and bottom of dishes with 2 tablespoons sugar. In a saucepan, combine cocoa, 2 tablespoons sugar, cornstarch and coffee granules. Add milk. Cook and stir over medium heat until mixture comes to a boil (it will be very thick). Cook and stir for 1 minute more. Cool to room temperature.

In a bowl, beat egg whites until foamy. Beat in cream of tartar. Slowly beat in remaining sugar until stiff peaks form. Stir vanilla into chocolate mixture; fold in egg white mixture. Divide batter between dishes. Place dishes in a large baking pan. Set pan in oven. Add hot water to large pan to a depth of 1 inch. Bake until souffl=E9s are puffed and tops feel firm when lightly touched, about 25 minutes. Serve immediately. Makes: 4 souffles..

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