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Chocolate Souffle with Fresh Berries

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Chocolate Souffle with Fresh Berries


Nonstick spray

1/2 cup + 1 Tbsp. sugar

6 eggs

1 tub (8 oz.) light cream cheese spread

1 teaspoon almond extract

3 ounces bittersweet chocolate, melted


Preheat oven to 350 degrees. Spray the sides of 6 ramekins. Place 1 teaspoon of sugar in ramekins and rotate ramekin to allow sugar to cover sides and bottom. Dump out excess.

Using a blender, blend together the eggs, cream cheese spread, 1/2 cup sugar, almond extract and melted chocolate. Blend on high for 15 seconds. Pour into ramekins or large souffle pan.

Bake 40-45 minutes or until puffed and browned. Serve immediately with slivered almonds and fresh berries.

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