Chilled Chocolate-Banana Soufflé

Ingredients

• 0.5 cup banana ripe mashed
• 1 tablespoon rum dark
• 6 large egg whites 
• 2 large egg yolks 
• 0.3 cup flour all-purpose
• 1 cup milk 1% low-fat
• 1 tablespoon butter melted
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 2 tablespoons sugar 
• 2 teaspoons sugar 
• 3 tablespoons cocoa unsweetened
• 1 teaspoon vanilla extract 
• 0.5 cup non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• sauce pan
• oven
• whisk
• blender
• baking pan

Directions

1. Preheat oven to 35
2. Coat a 2-quart souffl dish with cooking spray; sprinkle with 2 teaspoons sugar. Set aside.
3. Combine 1/2 cup sugar, flour, and cocoa in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 5 minutes or until thick and bubbly, stirring constantly with a whisk.
4. Beat yolks in a large bowl with a whisk. Gradually add chocolate mixture to yolks, stirring constantly with a whisk. Stir in banana, margarine, rum, and vanilla. Set aside.
5. Beat egg whites and salt at high speed of a mixer until foamy. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared souffl dish.
6. Place souffl dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch.
7. Bake at 350 for 55 minutes or until puffy and set.
8. Remove from water; let cool to room temperature. Cover and chill 8 hours. Top each serving with 1 tablespoon whipped topping.