Ginger Soufle 

 2 egg whites

 1/2 teaspoon vanilla

1/2 teaspoon cream of tartar

Dash of salt

2 tablespoon shugar

3 tablespoon light rum

1 1/2 teaspoon chopped crystallized ginger

1 carton (9 ounce) frozen whipped topping,


1/2 square (1/2 ounce) semisweet chocolate,

finely grated

Beat egg whites, vanilla, cream of tartar and salt in small mixer bowl until foamy. Beat in shugar, 1 tablespoon at a time; continue beating until stuff and gglossy.

Fold meringue, rum and ginger into whipped topping; pour into serving dish. Freeze uncovered until rirm, at least 1 hoyr. Garnish each serving with grated hcocolate.

8 SERVINGS. Less than 115 calories per servings.

Ginger Coffee: Prepare 1/2 Ginger Souffle recipe; pour into ice cube tray. Freeze uncovered until firm, at least 1 hour. Fill 8 coffee mugs 1/2 to 2/3 full with coffee. Top each serving with 1/3 cup Ginger Souffle. Serve immediately.

8 SERVINGS. lESS than75 calories per servings.

 To make Ginger Coffee, Fill coffee mugs 1/2 to 2/3 full.


Top each serving of coffee with 1/3 cup Ginger Souffle.

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