Hot Banana Souffl� with Rum Sauce 2
tablespoons butter or margarine
2 tablespoons cornstarch
1 cup mashed bananas (3 medium)
1 tablespoon fresh lemon or lime juice
1/2 teaspoon grated fresh lemon or lime peel
4 eggs, separated
1 egg white
1/2 cup granulated sugar
Rum Sauce
1/2 cup butter or margarine, softened
1 cup confectioners' sugar
1 egg, beaten
2 tablespoons rum
Preheat oven to 350 degrees F. Butter a 2-quart souffl� dish.
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 prepared
souffl� dish. Bake for 30 to 40 minutes, or until center is set.
While souffl� is baking, prepare the Rum Sauce.
Serve immediately with Rum Sauce.
Yield: 8 servings
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.
Per Serving: 319 Calories; 17g Fat (48.8% calories from fat); 4g Protein; 36g
Carbohydrate; 1g Dietary Fiber; 156mg Cholesterol; 189mg Sodium
Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 2 Other
Carbohydrates |