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Banana Souffle

 Banana Souffle
This pretty, golden-topped puff is so easy to whip up, but looks like you really fussed. Lightly laced with rum, the moist, tender, banana-rich souffle makes that perfect “little something” to wrap up any holiday dinner. —CRYSTAL BRUNS, ILIFF, COLORADO
6 ServingsPrep: 30 min. Bake: 25 min.


  • 4 eggs, separated
  • 1 egg white
  • 2 tablespoons butter
  • 1 cup mashed ripe bananas
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon rum
  • 1/4 teaspoon grated lemon peel


  • Let egg whites stand at room temperature for 30 minutes. Coat a
  • 1-1/2-qt. souffle dish with cooking spray; set aside.
  • In a small saucepan over medium heat, melt butter. Stir in the
  • bananas, sugar and cornstarch until blended. Bring to a boil,
  • stirring constantly. Cook and stir 1-2 minutes longer or until
  • thickened. Transfer to a large bowl; stir in lemon juice, rum and
  • lemon peel.
  • Stir a small amount of hot mixture into egg yolks; return all to the
  • bowl, stirring constantly. Allow to cool slightly.
  • In a large bowl with clean beaters, beat egg whites until stiff peaks
  • form. With a spatula, stir a fourth of the egg whites into banana
  • mixture until no white streaks remain. Fold in remaining egg whites
  • until combined. Transfer to prepared dish.
  • Bake at 350° for 25-30 minutes or until the top is puffed and

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Banana Souffle (continued)

Directions (continued)

  • center appears set. Serve immediately. Yield: 6 servings.
Nutritional Facts: 1 serving equals 168 calories, 7 g fat (3 g saturated fat), 151 mg cholesterol, 83 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.