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    Souffle: Hot Banana Souffle


    Source of Recipe


    www.turbana.com/recipes.htm

    List of Ingredients




    2 tbl Butter or margarine
    2 tbl Cornstarch
    1 c Mashed bananas (3 medium)
    1 tbl Fresh lemon or lime juice
    1/2 ts Grated fresh lemon or lime peel
    4 Eggs separated
    1 Egg white
    1/2 c Sugar

    -----RUM SAUCE-----
    1/2 c Butter or margarine
    -softened
    1 c Confectioners' sugar
    1 Egg beaten
    2 tb Rum

    In a large saucepan melt butter or margarine; blend in the cornstarch. Add the mashed bananas. Cook the mixture 2 to 3 minutes over low heat, stirring constantly. Stir in rum, lemon or lime juice and peel. Remove from heat. Beat the 5 egg whites until stiff peaks form; set aside. With same beaters, beat egg yolks and sugar until light and thick. Stir into banana mixture. Fold in the reserved beaten eggs whites. Turn into a buttered 2 quart souffle dish. Bake at 350¼F. 30 to 40 minutes, or until center is set. While souffle is baking, prepare the Rum Sauce. Serve immediately with Rum Sauce.
    Rum Sauce: In top of double boiler, mix together butter and confectioners' sugar. Stir in the egg and Rum. Place over boiling water and cook, stirring constantly, until slightly thickened. Serves 6-8
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    Per serving (excluding unknown items): 515 Calories; 23g Fat (42% calories from fat); 6g Protein; 65g Carbohydrate; 230mg Cholesterol; 259mg Sodium
    Food Exchanges: 2 1/2 Starch/Bread; 1 Lean Meat; 1 1/2 Fruit; 4 Fat; 1 Other Carbohydrates
    _____


    Recipe



    In a large saucepan melt butter or margarine; blend in the cornstarch. Add the mashed bananas. Cook the mixture 2 to 3 minutes over low heat, stirring constantly. Stir in rum, lemon or lime juice and peel. Remove from heat. Beat the 5 egg whites until stiff peaks form; set aside. With same beaters, beat egg yolks and sugar until light and thick. Stir into banana mixture. Fold in the reserved beaten eggs whites. Turn into a buttered 2 quart souffle dish. Bake at 350¼F. 30 to 40 minutes, or until center is set. While souffle is baking, prepare the Rum Sauce. Serve immediately with Rum Sauce.

    Rum Sauce: In top of double boiler, mix together butter and confectioners' sugar. Stir in the egg and Rum. Place over boiling water and cook, stirring constantly, until slightly thickened. Serves 6-8

 

 

 

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