 | | Nutrition Facts | | | Makes 6 servings | | Amount Per Serving | | | Calories | 96.2 | | | Total Carbs | 16.7 g | | | Dietary Fiber | 1.2 g | | | Sugars | 14.2 g | | | Total Fat | 2.3 g | | | Saturated Fat | 1.4 g | | | Unsaturated Fat | 0.0 g | | | Potassium | 90.5 mg | | | Protein | 4.1 g | | | Sodium | 52.3 mg | | Dietary Exchanges
2.28758 Fat, 0.10721 Fruits, 0.80266 Other Carbs, | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - Preheat the oven to 300 degrees F and lightly spray six 5-oz custard cups with vegetable oil spray.
- In a small saucepan, stirring occasionally, cook the orange juice and sugar over medium-high heat for 3 to 4 minutes, or until the mixture has a syrupy form. Remove from the heat.
- In a large bowl, beat the egg whites until stiff, then pour the syrup over the egg whites and beat for 2 minutes.
- Add the cocoa and liqueur, and beat only until well mixed. Pour into the prepared custard cups.
- Bake for 12 minutes, or until the soufflés have puffed. Do not overbake or the soufflés will become hard.
- Spoon 2 tablespoons softened ice cream into the center of each soufflé. Serve immediately.
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