Preheat oven to 350°F. Lightly spray the bottoms of 4 single-serve ramekins (soufflé cups).
In a heavy saucepan combine the cocoa and flour. Add milk and 3 tbsp of honey and whisk smooth.
Cook, stirring, over low-medium heat until thick, approximately 2 minutes. Stir in vanilla and set aside to cool slightly.
Place egg whites and cream of tartar in a small mixing bowl and beat until soft peaks form. Gradually beat in remaining honey and continue beating at high speed until stiff peaks form.
Fold 1/4 cup of the egg whites into the chocolate mixture to lighten; then gently fold in remaining whites. Divide mixture evenly into the prepared ramekins. Place ramekins on a baking sheet and bake 15 minutes, or until puffy and set. Serve immediately.
Egg whites are a great low-calorie, fat-free protein source, containing 4 grams of protein per large egg, with only 16 calories apiece!
Make this recipe healthier:
Use smaller ramekins to reduce serving size, and serve smaller soufflés with fresh berries to add fiber and vitamins.
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