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Ingredients
- 1/3 c. heavy cream
- 1 Tbsp. confectioners' sugar
- 10 x thawed frzn raspberries in syrup
- 2 ounce semi sweet chocolate
- 1 ounce unsweetened chocolate
- 1/4 c. lowfat milk
- 2 x egg yolks
- 3 x egg whites
- 1Â 1/2 Tbsp. sugar
- 4 x ramekins - (1/2-c. capacity) buttered, and
- Â Â dusted with additional granulated sugar
Directions
- Whip cream with confectioners' sugar and chill. Drain raspberries from their syrup and puree till smooth in food processor; force them through a sieve to remove seeds and fold puree into whipped cream; chill.
- In a saucepan, heat 2 kinds of chocolate and lowfat milk over very low heat, stirring constantly. Remove from heat and transfer to a bowl; cold slightly. Whisk egg yolks into chocolate, one at a time, working fast so which they don't curdle.
- Beat egg whites to soft peak stage. Add in sugar and beat till stiff but not dry. Fold a quarter of whites into chocolate mix to lighten it and fold lightened mix back into whites. Spoon into ramekins and bake for 10 to 12 min; molten puffs should remain moist in center.
- To serve: bring them to the table; break each one open with a spoon and add in raspberry cream in the center of each puff.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 128 | 52% |
| Total Fat 15.09g | 19% |
| Saturated Fat 9.29g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 16mg | 1% |
| Potassium 288mg | 8% |
| Total Carbs 32.67g | 9% |
| Dietary Fiber 6.7g | 22% |
| Sugars 23.13g | 15% |
| Protein 3.96g | 6% |
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