Eat– for Good Health

Friends, I’m backed into a corner, needing to bring a dessert to a church-related Christmas party on Monday.  Rarely do I eat sugary-fatty food since fifteen years ago I was borderline for type 2 diabetes.  In addition to elevating blood sugar and stressing that condition, eating “bad food” makes me feel sluggish, blue, cranky, and foggy.  This is what happened at the block party we hosted on Saturday night when I succumbed to pressure:  “Try my cream puffs, Granny’s recipe for brownies, etc.”  For the church party, I’m making my low calorie, lower sugar CHOCOLATE SOUFFLE WITH FRESH RASPBERRIES.  Before presenting the recipe, I want to update you on new research from the journal APPETITE. Studies continue to prove that it’s a myth that using sugar substitutes trigger carb cravings, making you overeat later in the day.  Researchers add that using sweeteners helps to reduce calorie intake because our bodies don’t get the sugar high that leaves us hungry an hour later.

Chocolate Soufflés
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/2 cup fat-free milk
2 egg yolks
4 egg whites
1 teaspoonvanilla
1/8 teaspooncream of tartar
  Sifted powdered sugar (optional)

1. Place eight 6-ounce ramekins in a shallow baking pan; set aside. Preheat oven to 350 degrees F.

2. In a small saucepan, stir together 1/3 cup of the granulated sugar, the cocoa powder, flour, and salt. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. Slightly beat egg yolks. Slowly add chocolate mixture to egg yolks, stirring constantly.

3. In a large bowl, combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add remaining 1/3 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Stir about 1/4 of the egg whites into chocolate to lighten. Gently fold chocolate mixture into egg white mixture. Spoon into ramekins.

4. Bake about 25 minutes or until knife inserted near centers comes out clean. Serve immediately. If desired sprinkle with powdered sugar. Makes 8 soufflés.


4 thoughts on “Eat– for Good Health

  1. There’s something I like about puttering and fussing around the kitchen. It must be in my genes, but tidying up and organizing is fun for me. Our brains are wired to be productive according to University of Chicago research. Doing little tasks even if they are not absolutely essential makes us feel more content than sitting still.

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