Chilled Chocolate-Banana Soufflé

• Cooking spray
• 2 teaspoons sugar
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 3 tablespoons unsweetened cocoa
• 1 cup 1% low-fat milk
• 2 large egg yolks
• 1/2 cup mashed ripe banana
• 1 tablespoon margarine, melted
• 1 tablespoon dark rum
• 1 teaspoon vanilla extract
• 6 large egg whites
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup frozen reduced-calorie whipped topping, thawed

1. Preheat oven to 350u0b0.
2. Coat a 2-quart souffle 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 souffle dish.
6. Place souffle dish in a 9-inch square baking pan; add hot water to pan to a depth of 1 inch. Bake at 350u0b0 for 55 minutes or until puffy and set. Remove from water; let cool to room temperature. Cover and chill 8 hours. Top each serving with 1 tablespoon whipped topping.

cooking spray, sugar, sugar, allpurpose, unsweetened cocoa, milk, egg yolks, mashed ripe banana, margarine, dark rum, vanilla, egg whites, salt, sugar, frozen reducedcalorie whipped topping

Taken from www.myrecipes.com/recipe/chilled-chocolate-banana-souffl (may not work)