I’ve been sleeping in the guest bedroom since Saturday when Mr. Prevention got sick. I am taking no chances with my health this winter — no illnesses, please! The guest bedroom has 2 huge windows and when the Monday evening sleet was slamming against the windows loud enough to wake me from a deep sleep, I knew the morning commute would be…terrible.
We awoke to find a solid layer of ice and more falling rapidly. Mr. Prevention and I work in the same town, so we car pooled to work. The 30-minute commute was nearly an hour both coming and going. Luckily, I was a machine on Monday and had already thrown dinner into the crock pot…but more on that tomorrow.
I was worried we might lose power with all the ice, but we only lost cable and internet. Which, by the way, really blows. A long, cruddy day and all I wanted was to cuddle up with my DVR!
But, when you have lemons, you make lemonade…or at least bake something with ingredients you have on hand while your husband hogs the TV with a bad action movie. Glad I have a cookbook collection — my online recipes are of no good without internet!
Chocolate Souffle Cakes from Weight Watchers Winner’s Circle
6 Tbsp sugar, divded
1/4 cup unsweetened cocoa powder
2 Tbsp all-purpose flour
3 Tbsp very hot water
2 egg yolks
1/2 tsp vanilla extract
3 egg whites
6 Tbsp fat-free whipped topping
Preheat oven to 375 F. Spray six 6-ounce custard cups or ramekins with nonstick spray. Sprinkle 2 tablespoons of the sugar into one of the molds. turning to coat bottom and sides. Toss the sugar remaining in the mold into the next mold, and repeat until all molds are coated with sugar.
Whisk together cocoa, flour, and water in a large bowl until smooth. Add egg yolks, vanilla, and 2 tablespoons of sugar, and whisk.
With an electric mixer or stand mixer on high speed, beat the egg whites until foamy. Beat in the remaining 2 tablespoons sugar until shiny soft peaks form.
With a spatula, fold the beaten egg whites into the cocoa mixture, one-third at a time, until blended.
Spoon batter into the cups/ramekins, filling each half to two-thirds full. Arrange cups into a roasting pan. Place pan in oven, then carefully fill roasting pan with hot water until it reaches two-thirds up sides of cups. Bake until the souffles are lightly browned and puffed, about 20 minutes. Carefully remove the cups/ramekins from the water bath. Serve immediately with 1 tablespoon whipped topping. Yield: 6 souffles.
Nutrition Information (per souffle): 94 calories; 1.8 g. fat; 72 mg. cholesterol; 33 mg. sodium; 17.7 g. carbohydrate; 1.3 g. fiber; 3.5 g. protein
Result: These were quick and wonderful! The ingredients are ones that most people have on hand, and you can’t really beat a dessert for 94 calories! The souffles are rich and creamy and the perfect size — not too much, not too little! Enjoy![/print_this]
Luckily, the cable and internet came back on…just in time to see our beloved Illini take on Penn State 😀 Chocolate Souffle and basketball…not too shabby of an evening, after all.
And off work today? That’s not too shabby, either (we’ll see if class is canceled, too!)! 😀 Especially since the lack of cable “forced” a second rest day — hitting it hard today! Promise! 😉
Question: Do you have a snow day today? If so, what will you be up to? 🙂
Stay safe! And warm!