Rich Chocolate Souffle with Vanilla Sauce

3/4 cup sugar
½ cup unsweetened cocoa powder
4 tsp. cornstarch
¼ tsp. cinnamon
¼ tsp. instant-coffee powder
1 cup skim milk
2 tsp. vanilla
2 large egg yolks
6 egg whites, room temp.
½ tsp. cream of tarter

Freeze 2½ qt. soufflé pan coated with cooking spray 5 min; coat again with spray.
Coat with 2 tbsp. sugar

In saucepan, heat milk until it simmers, then mix ½ cup sugar, cocoa, cornstarch,
cinnamon, and coffee. Bring to boil, continue whisking 1 minute,
until thickened. Remove form heat. Add vanilla. Scrape into bowl;
let cool 5 minutes. Whisk quickly in yolks until smooth.

In bowl, beat egg whites and cream of tarter until soft peaks form. Beat in remaining
sugar until stiff, but not dry, peaks form, stir 1 cup egg white mixture
into cocoa mixture; fold cocoa mixture into remaining whites mixture.
Pour into prepared pan.

Bake 10 minutes at 400°. Reduce to 375°. Bake 20 minutes more or until skewer
inserted in center comes out slightly wet. Dust with powdered sugar.
Serve with Vanilla Sauce*

*Vanilla Sauce:
1¼ cup skim milk
1 large egg
3 tbsp. sugar
1 tsp. vanilla

Heat milk until simmering. Beat egg and sugar and stir with some of hot milk;
pour egg mixture back to hot milk mixture. Cook and stir until simmer, but
not boiling, thickening slightly coat the spoon evenly. Strain into bowl.
Stir in vanilla. Serve warm, room temp. or chilled.
Makes 1 cup.