Healthy for the Holidays + A Chocolate Mint Souffle Recipe
Let’s face it – we all like to indulge during the holidays, so how can you make sure to find a healthy balance? It simply comes down to using better ingredients. When preparing holiday desserts for my family, I make sure to swap out ordinary eggs for Eggland’s Best eggs because they are the only eggs that provide better nutrition, better taste and better freshness.
Check out these Chocolate Mint Souffles I made - they look amazing right?
You’d probably never guess they contain many vitamins and minerals, including Omega-3s but that’s because I used Eggland’s Best eggs!. In fact, Eggland’s Best eggs have double the Omega-3s than ordinary eggs. Omega-3s are classified as essential fatty acids because they are important for maintaining good health and the body cannot make them on its own.
By swapping out ordinary eggs for Eggland’s Best eggs, you’ll also get superior nutritional benefits with 10x more vitamin E, 6x more vitamin D, double the vitamin B12 and 25% less saturated fat. Independent testing has confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs due to a wholesome, all-vegetarian hen feed – a fresh egg equals a fresh recipe! So a simple swap of just this one ingredient can help fuel your family with superior nutrition throughout the entire holiday season and Eggland’s Best eggs actually lead to a better baking recipe as they improve emulsifying qualities, which is ideal during this busy baking time of year!
After the holidays, you may want to get a little healthier so be sure to keep Eggland’s Best eggs in your diet because they are ideal for a variety of cuisines and lifestyles. For example, if you’re following a cholesterol-conscious diet, you do not have to make big changes in your life. To be successful, choose a balanced diet that includes foods that are low in fat and saturated fat and include plenty of fruits & vegetables, whole grains, and proteins including eggs, and lean cuts of meat and poultry.
Eggland’s Best eggs are also the first egg brand ever to receive the “Recommended Egg” and official “Certified Vegetarian Product” honors from the American Vegetarian Association. So consider using Eggland’s Best eggs as a wholesome and nutritious option for your vegetarian diet. All Eggland’s Best eggs are produced by hens that are fed a wholesome, all-vegetarian diet free from added hormones, antibiotics, recycled or processed food, and animal by-products.
Eggs are a naturally gluten-free food, and so they’re very easy to incorporate into your daily meal planning for a gluten-free diet. They’re also highly functional proteins that are easily digestible, and Eggland’s Best eggs provide more of the essential nutrients needed by our bodies. Eggs are often required to bind many gluten-free flours and starches when used in baking and cooking applications as well.
To check if you’re using an Eggland’s Best egg, look for the distinctive red stamp on the shell. The dye is even food safe which shows how much Eggland’s Best cares about details, from the inside to the outside of each egg!
Check out the Chocolate Mint Souffle recipe bellow and for more recipe ideas like this one for your holiday gathering, visit egglandsbest.com !
Prep Time: 20 mins | Cook Time: 20 mins | Yield: 2 servings | Recipe by: Taste of Home Magazine
2 Eggland's Best Eggs (large)
1 teaspoon plus 4 tablespoons sugar, divided
2 tablespoons baking cocoa
1 teaspoon cornstarch
1/3 cup fat-free milk
2 tablespoons semisweet chocolate chips
1/8 teaspoon mint extract
Separate eggs. Place whites in a small bowl; let stand at room temperature for 30 minutes. Place yolks in another bowl; set aside.
Coat two 10-oz. ramekins or custard cups with cooking spray and lightly sprinkle with 1 teaspoon sugar; place on a baking sheet and set aside.
In a small saucepan over medium heat, combine 2 tablespoons sugar, cocoa, cornstarch and salt. Gradually stir in milk.
Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
Remove from the heat; stir in chocolate chips and extract until chips are melted. Transfer to a small bowl. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. With a spatula, fold a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
Transfer to prepared ramekins. Bake at 375° for 18-22 minutes or until tops are puffed and centers are almost set. Sprinkle with confectioners’ sugar. Serve immediately.