Raspberry-Chocolate Soufflés

• Cooking spray
• 2 1/2 tablespoons sugar
• 1/2 cup 1% low-fat milk, divided
• 1 (10-ounce) bag frozen unsweetened raspberries, thawed
• 2 large egg yolks
• 1 tablespoon cornstarch
• 4 large egg whites
• 1/3 cup sugar
• 2 ounces semisweet chocolate, chopped

1. Preheat oven to 400u0b0.
2. Coat 6 (6-ounce) ramekins or custard cups with cooking spray. Divide 2 1/2 tablespoons sugar evenly among the 6 ramekins, and turn to coat insides of ramekins with sugar.
3. Combine 6 tablespoons milk and raspberries in a blender or food processor; process until smooth. Strain raspberry mixture through a sieve over a large bowl, pressing with back of a spoon to remove as much liquid as possible. Discard solids in sieve. Add egg yolks to raspberry mixture; stir with a whisk until smooth. Combine remaining 2 tablespoons milk and cornstarch, stirring with a whisk. Add cornstarch mixture to raspberry mixture; stir well.
4. Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into raspberry mixture; gently fold in remaining egg white mixture. Fold in chocolate just until combined. Spoon into the 6 prepared ramekins, and place ramekins on a baking sheet.
5. Bake at 400u0b0 for 14 minutes or until souffles are puffed and lightly browned. Serve immediately.

cooking spray, sugar, milk, egg yolks, cornstarch, egg whites, sugar, chocolate

Taken from www.myrecipes.com/recipe/raspberry-chocolate-souffls (may not work)