6 egg whites
1/4 cup sugar
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder
2 teaspoons instant coffee crystals
1 cup canned evaporated skim milk
1 tablespoon orange- or coffee-flavored liqueur
1 1/2 teaspoons vanilla
1/2 teaspoon cream of tartar
Allow egg whites to stand at room temperature for 30 minutes.
Meanwhile, in a saucepan combine the sugar, cornstarch, cocoa powder, and coffee crystals. Stir in milk all at once. Cook and stir over medium heat until bubbly; cook and stir for 2 minutes more. Remove from heat.
Stir in liqueur and vanilla. Pour into a large bowl. Cover surface of mixture with clear plastic wrap. Set aside.
Gently pour mixture into an ungreased 2- to 2-1/2-quart souffle dish.
Bake in a 375 degree F. oven for 20 to 25 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6 servings.
Per Serving: cal. (kcal) 103, Fat, total (g) 1, chol. (mg) 1, carb. (g) 17, pro. (g) 7, sodium (mg) 115, Percent Daily Values are based on a 2,000 calorie diet