Chilled Rum Souffle

This is a recipe from a very famous hotel in West Virginia

1/2 tsp cornstarch
1 tablespoon cold water
1/2 cup evaporated skim milk
1/2 cup egg beaters
1/2 cup sugar
1-1 1/2 teaspoon gelatin
1 tablespoon cold water
1/4 teaspoon vanilla
1 tablespoon rum extract
2 egg whites

Mix cornstarch and cold water. Stir in evaporated milk and cook over low heat until thickened. Remove from heat and set aside. Whip egg beaters and sugar. Add to heated milk mild slowly, stirring constantly. Dissolve gelatin in cold water and whisk into milk mixture slowly. Reheat about 5 minutes. Stir in flavorings and remove from heat. Whip egg whites to a soft peak. Gently fold into milk mixture. Spoon into 5 individual glass dishes. Chill 2 to 3 hours or overnight.

Raspberry Coulis
1 cup fresh raspberries
0 to 1 tablespoon of sugar or honey (to taste)
splash Kirsch
Puree raspberries. Add sweetener if needed. Strain raspberry puree to remove seeds.

Peach Sauce
10 oz of canned peaches
Puree peaches for sauce

To serve-portion souffle-add peach sauce as garnish. Raspberry coulis as a design on dish.

149 calories, 2.9 fat, Cholesterol 1mg