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CHOCOLATE SOUFFLE WITH VANILLA SAUCE 
Vegetable oil spray
1/3 c. fresh orange juice
1/3 c. sugar
4 lg. egg whites
1/4 c. unsweetened cocoa powder
2 tbsp. orange liqueur
3/4 c. vanilla ice milk, softened

Preheat oven to 300 degrees. Grease six 5-ounce custard cups with vegetable oil spray. In a small saucepan, cook orange juice and sugar over medium high heat until mixture has syrupy consistency, about 3-4 minutes, stirring occasionally. Remove from heat and reserve.

In a large bowl, beat egg whites until stiff, but stop before dry peaks form. Pour syrup over the egg whites and continue beating only until well mixed. Pour into prepared custard cups. Bake 12 minutes or until souffles are puffed. Do not over bake, or souffles will become tough.

To serve, spoon 2 tablespoons softened vanilla ice milk into the center of each souffle. Serve immediately. Remember, even a single drop of egg yolk will prevent egg whites from rising, so separate eggs very carefully, one at a time. Serves 6; 5 ounces per serving. 108 cal/serving.

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