Recipe for cooking hot banana souffle with rum sauce

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Hot Banana Soufflé with Rum Sauce

2 Tbsp. butter or butter replacement
2 Tbsp. cornstarch
1 c. mashed bananas (3 med.)
1 Tbsp. fresh lemon or lime juice
1/2 tsp. grated fresh lemon or lime peel
4 eggs, separated
1 egg white
1/2 c. sugar

Rum Sauce
1/2 c. butter or butter replacement, softened
1 c. powdered\sugar
1 egg, beaten
2 Tbsp. rum

Preheat oven to 350 degrees F. Butter a 2-qt. soufflé dish.

In a large saucepan melt butter or margarine; blend in the cornstarch. Add the mashed bananas. Cook the mixture 2 to 3 min. 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 greased soufflé dish. Bake for 30 to 40 min., or until center is set.

While soufflé 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

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