Frozen Mini Chocolate Mousse Souffles

• 1 14-ounce can fat-free sweetened condensed milk
• 1/4 cup unsweetened cocoa powder (dark preferred)
• 1 teaspoon vanilla extract
• 1/2 cup warm water
• 2 tablespoons plus 2 teaspoons powdered egg whites (pasteurized dried egg whites)
• 1 cup frozen fat-free whipped topping, thawed in refrigerator

1. In a medium bowl, whisk together the milk, cocoa powder, and vanilla until the cocoa powder is incorporated.
2. Set aside.
3. In a large mixing bowl, whisk together the water and powdered egg whites.
4. Let stand for 2 to 3 minutes, or until the egg whites are rehydrated.
5. Using an electric mixer on medium-low speed, beat until foamy.
6. Increase the speed to medium high and continue beating until the mixture forms stiff peaks.
7. Pour the milk mixture over the egg whites.
8. Fold in with a rubber scraper.
9. Fold in the whipped topping.
10. Ladle the mixture into eight 6-ounce glass or ceramic custard cups.
11. Cover the custard cups and place on a tray if desired.
12. Freeze for 4 hours, or until the souffles are firm.
13. The souffles will keep in the freezer for up to one month.
14. (Per serving)
15. Calories: 176
16. Total fat: 0.5g
17. Saturated: 0.0g
18. Trans: 0.0g
19. Polyunsaturated: 0.0g
20. Monounsaturated: 0.0g
21. Cholesterol: 3mg
22. Sodium: 85mg
23. Carbohydrates: 35g
24. Fiber: 1g
25. Sugars: 32g
26. Protein: 6g
27. Calcium: 129mg
28. Potassium: 346mg
29. 1/2 fat-free milk
30. 2 other carbohydrate

condensed milk, cocoa, vanilla, water, powdered egg whites, topping

Taken from www.epicurious.com/recipes/food/views/frozen-mini-chocolate-mousse-souffles-391909 (may not work)