US Med Voice

US Med


Vol. 3, No. 6 | June 2011




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Recipe: Chocolate Soufflés
Low Caloric & Diabetic Friendly Recipe

  US MED's Diabetic Recipe 

  • 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 teaspoon vanilla
  • 1/8 teaspoon cream of tartar
  • Sifted powdered sugar (optional)


  Total Servings:   8

  Serving Size:   1 Soufflé

1/2 very lean meat
              1 fat

   Calories:                102

   Total Fat:                    2 g
   Cholesterol:            52 mg
   Sodium:                   74 mg
       20 g

4 g  



  • Place eight 6-ounce ramekins in a shallow baking pan; set aside.
  • In a small saucepan stir together 1/3 cup of the granulated sugar, the cocoa powder, flour, and salt. Gradually stir in the milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. In a small bowl slightly beat egg yolks. Slowly add chocolate mixture to egg yolks, stirring constantly.
  • In a large mixing 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 one-fourth of the egg whites into chocolate mixture to lighten. Gently fold chocolate mixture into egg white mixture. Spoon into ramekins.
  • Bake in a 350°



This recipe is an excerpt from Graham Kerr's "Simply Splenda® Cookbook". US MED delivers you your diabetic supplies andwith each diabetic delivery you receive afree gift. For your first order we would like to send you a diabetic cookbook full of easy, tasty and diabetic-friendly recipes. Be sure to mention that you would like your first gift to be the diabetic cookbook and we will put it out in the mail to you immediately..

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