Fear of falling? Not with these frosty, airy soufflés.

　　

Ingredients

Serves 8; 1/2 cup per serving

　　1 14-ounce can fat-free sweetened condensed milk

　　1/4 cup unsweetened cocoa powder (dark preferred)

　　1 teaspoon vanilla extract

　　1/2 cup warm water

　　2 tablespoons plus 2 teaspoons powdered egg whites (pasteurized dried egg whites)

　　1 cup frozen fat-free whipped topping, thawed in refrigerator

　　

Step 1

In a medium bowl, whisk together the milk, cocoa powder, and vanilla until the cocoa powder is incorporated. Set aside.

　　

Step 2

In a large mixing bowl, whisk together the water and powdered egg whites. Let stand for 2 to 3 minutes, or until the egg whites are rehydrated. Using an electric mixer on medium-low speed, beat until foamy. Increase the speed to medium high and continue beating until the mixture forms stiff peaks.

　　

Step 3

Pour the milk mixture over the egg whites. Fold in with a rubber scraper.

　　

Step 4

Fold in the whipped topping. Ladle the mixture into eight 6-ounce glass or ceramic custard cups. Cover the custard cups and place on a tray if desired. Freeze for 4 hours, or until the soufflés are firm. The soufflés will keep in the freezer for up to one month.

　　

Nutrition information

Step 5

(Per serving)

　　

Step 6

Calories: 176

　　

Step 7

Total fat: 0.5g

　　

Step 8

Saturated: 0.0g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 0.0g

　　

Step 11

Monounsaturated: 0.0g

　　

Step 12

Cholesterol: 3mg

　　

Step 13

Sodium: 85mg

　　

Step 14

Carbohydrates: 35g

　　

Step 15

Fiber: 1g

　　

Step 16

Sugars: 32g

　　

Step 17

Protein: 6g

　　

Step 18

Calcium: 129mg

　　

Step 19

Potassium: 346mg

　　

Dietary Exchanges

Step 20

1/2 fat-free milk

　　

Step 21

2 other carbohydrate

　　American Heart Association Low-Salt Cookbook, 4th Edition