Chocolate Grand Marnier Souffle with Raspberry Coulis

February…Valentine’s Day…chocolate. The perfect dessert for the diabetic diner.

Chocolate Grand Marnier Souffle with Raspberry Coulis
Serves 4

3/4C fresh raspberries
2T butter
14C plus 2T sugar
1T water
4 large egg whites, at room temp
2T good quality cocoa powder
1T Grand Marnier

To make the coulis, place the berries in a clean food processor and puree. Strain the berries to remove all the seeds, set aside.

Preheat your oven to 375. Lightly grease 4, 1 cup souffle dishes with the butter, including the rims. Sprinkle each with sugar, then set on a cookie sheet.

Over medium heat, cook the 1/4C sugar and water until the mix becomes thick and the bubbles are very small, but not golden color. Brush down any sugar crystals that form on the sides of the pan with a wet pastry brush. The mix is very hot, so be careful.
photo-22[1]
Meanwhile, beat the egg whites in a mixture until stiff. With the mixer on low, slowly pour the sugar mix onto the beaten egg whites. Add the cocoa and mix until well combined. Add the Grand Marnier. Divide the mixture among the souffle cups and gently tap the bottoms with your hand to release any air bubbles. Bake for 12 minutes.

Serve immediately. At the table, insert a spoon into the center of each souffle, and spoon in a heaping tablespoon of the coulis in the center.

Be gracious when the diners stand and applaud your work.

Calories: 121, satfat: 1g, protein: 4g, carbs: 21g, fiber: 2g

Recipe, courtesy: The Balcony Restaurant, Fort Worth, TX
Photo, courtesy: http://www.twintastes.com

Kent McDonald is a Certified Personal Chef specializing in diabetic diets, living and working in Phoenix, AZ. (c) All Rights Reserved, 2014

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