This 20 year old recipe is still yummy! It only makes 6 servings but very low in calories (79 calories!) per serving.
Preheat oven to 375 degrees. Coat a 1 1/2 quart souffle dish with cooking spray and sprinkle with 1-2 tsp. sugar.
Combine cocoa and hot water in a bowl, stir well and set aside
Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar and salt. Cook for 3 minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture and stir well. Spoon into a large bowl and let cool slightly.
Beat egg whites (at room temperature) at high speed until foamy. Add 3 T. sugar, 1 T. at a time, beating until stiff peaks form. Gently fold 1 cup of egg white mixture into the cocoa mixture; gently fold remaining egg white mixture. Spoon into prepared souffle dish.
Bake at 375 for 35 minutes or until puffy and set. Remove from oven. Serve warm, at room temperature or chilled with warm turtle sauce.
Place caramel sauce in a small bowl and microwave until warm; stir in the pecans. (Or.....make your own caramel sauce by melting 2 T. butter, 1/4 cup brown sugar and 1/4 cup heavy cream till warm!)
Makes 6 servings.
1-2 tsp. sugar
1/2 cup unsweetened cocoa
6 T. hot water
2 T. butter
3 T. flour
3/4 cup 1% milk
1/4 cup sugar
1/8 tsp. salt
4 large egg whites
3 T. sugar
6 T. fat-free caramel sauce
3 T. chopped pecans, roasted