Low Fat Chocolate Souffle Recipe

by Lesli

in Cakes

I’m a big time dessert lover — and eating traditional desserts made me BIG TIME!  Or at least BIG!  Having said that, let me assure you I didn’t lose 150 pounds (twice) by forgoing desserts.  Living a healthy lifestyle is exactly that — a lifestyle — and I don’t want any part of a lifestyle that doesn’t include desserts as often as I feel like dessert.

This delicious low fat chocolate souffle recipe is a wonderfully decadent dessert, but with only 4% fat, you don’t need to save it for special occasions (although it’s certainly company worthy).  It’s easy to make, so even if you’ve been “skerrrred” to make souffles before, no worries!  I wouldn’t steer you wrong.  This is EASY and DELICIOUS!

Serve with fresh berries and non-fat whipped cream.  I use my ISO Whipped Cream Maker with skim milk, vanilla and a packet of Splenda (or real sugar if you prefer).


Recipe Courtesy of:  Cooking Light Magazine

To serve four, use five teaspoons flour and double the remaining ingredients. Doubling the flour would make the base too heavy.


2 servings (serving size: 1 soufflé)


  • Cooking spray
  • 4 1/2  tablespoons  granulated sugar, divided
  • 1  tablespoon  all-purpose flour
  • 1 1/2  tablespoons  Dutch process cocoa (use the best quality you can get your hands on)
  • 2  tablespoons  fat-free milk
  • 1/4  teaspoon  vanilla extract
  • 1  large egg white
  • 1  teaspoon  powdered sugar


Preheat oven to 350°.

Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.

Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.

Nutritional Information

Calories: 152 (4% from fat)

Fat: 0.6g (sat 0.3g,mono 0.2g,poly 0.0g)
Protein:  3.5g
Carbohydrate: 35.3g
Fiber:  1.4g
Cholesterol: 0.31mg
Iron: 0.8mg
Sodium: 35mg
Calcium: 26mg

{ 4 comments… read them below or add one }

Genevieve@Pacific Northwest Gardening

Oh my GOSH does this ever sound good! I’m totally making this next weekend for my partner’s birthday. He likes a heavier truffle brownie recipe which I’ll make for him, but both myself and our best pal are trying to make healthier choices, so the two of us will have this! Thanks for the recipe….
.-= Genevieve@Pacific Northwest Gardening´s last blog ..How to Prune Hydrangeas (Video Tutorial) =-.



It’s delish. My parents are coming to dinner tomorrow and my mom requested this dessert 🙂 Let me know how yours turns out — and be sure to give your partner a taste — I’ll bet he’ll like it!


Kitchens Manchester

Wow, what else would you need. Low fat and chocolate. I love the idea. Certainly worth a try. Thanks.


Kitchens Manchester

Great. Low fat chocolate cake is the best Idea ever. Thanks a lot for the article. Cheers


Leave a Comment

Previous post:

Next post: