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Two years ago I was very uncomfortable with my physical appearance because I had let myself become overweight. I made a commitment to begin exercising on a regular basis and to eat better. I lost about 35 pounds in five months and was feeling much better. However, my mind and body had reached a plateau and I was quickly becoming bored and frustrated. I was seeking new ideas, new challenges and new advice to motivate myself. I was also looking to improve muscle tone and definition. That is what brought me to Fit 4 Life. After just a few weeks of slow strength training and following their diet advice, I began to see amazing results. Not only did I lose body fat and increase muscle tone, I felt energized and excited. The entire staff is extremely knowledgeable and supportive. I am grateful for Fit 4 Life because now I am certain that I will continue to be motivated and see results.
- Jill Wood
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Double-Chocolate Soufflé
 This rich and creamy dessert will satisfy any chocolate lovers craving for less than 200 calories a serving. That makes this sweet treat even sweeter! The recipe comes from myrecipes.com.
Nutritional Information :
per serving
Calories: 181
Protein: 6.2g
Fat: 4.9g
Carbs: 28.1g
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Sauce
- 1 1/4 cups 1% low-fat milk
- 1/2 vanilla bean, split lengthwise
- 3 tbsp sugar
- 2 large egg yolks
- dash of salt
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Soufflé
- cooking spray
- 3/4 cup sugar, divided
- 1 cup 1% low-fat milk
- 1/2 vanilla bean, split lengthwise
- 1/2 cup Dutch process cocoa
- 1 tbsp cornstarch
- 1/8 tsp salt
- 2 oz. bittersweet chocolate, finely chopped
- 2 large egg yolks
- 6 large egg whites
- 1/2 tsp cream of tarter
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Method
To prepare sauce
- Heat 1 1/4 cups milk and 1/2 vanilla bean in a small, heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Remove from heat; let stand 30 minutes.
- Scrape seeds from vanilla bean, and add seeds to milk. Discard bean.
- Combine 3 tablespoons sugar, 2 egg yolks, and dash of salt in a medium bowl, stirring with a whisk.
- Gradually add milk mixture to the egg mixture, stirring constantly with a whisk.
- Return milk mixture to pan. Heat milk mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring constantly with a whisk. Reduce heat; cook 2 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly. Cover and chill.
To prepare the soufflé
- Preheat the oven to 400°. Lightly coat a 2-quart soufflé dish with cooking spray. Coat with 2 tablespoons sugar; set aside.
- Heat 1 cup milk and 1/2 vanilla bean over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil), stirring frequently. Remove from heat; let stand 30 minutes. Scrape seeds from vanilla bean. Stir seeds into milk; discard bean. Add 1/2 cup sugar, cocoa, cornstarch, and 1/8 teaspoon salt to milk mixture, stirring with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 1 minute or until thick, stirring constantly. Remove from heat, and stir in chocolate until melted. Let cool 5 minutes. Place 2 egg yolks in a large bowl; stir with a whisk. Gradually add chocolate mixture to egg yolks, stirring constantly with a whisk.
Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form.
- Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture.
- Spoon into prepared dish. Bake at 400° for 10 minutes.
- Reduce oven temperature to 375° (do not remove soufflé from oven); bake an additional 25 minutes or until puffy and set.
- Serve immediately, and top each serving with two tablespoons sauce.
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