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Name: Hot Banana Souffle
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 Eggs separated; 1 Egg white; 1/2 c Sugar; 1/2 c Butter or margarine; 1 Egg beaten; 2 tb Rum; 2 tb Butter or margarine; 2 tb Cornstarch; 1 c bananas (3 medium), Mashed; 1 tb Fresh lemon or lime juice; 1/2 ts fresh lemon or lime Grated

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INGREDIENTS

4 Eggs ; separated
1 Egg white
1/2 c Sugar
RUM SAUCE
1/2 c Butter or margarine
1 Egg ; beaten
2 tb Rum
2 tb Butter or margarine
2 tb Cornstarch
1 c bananas ; (3 medium), Mashed
1 tb Fresh lemon or lime juice
1/2 ts fresh lemon or lime ; Grated

Servings

INSTRUCTIONS

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 souffl? dish. bake at 350 degrees F. 30 to 40 minutes, or until center is set. While souffl? 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 From http://www.turbana.com/recipes.htm Recipe by: Turbana Corporation Posted to KitMailbox Digest by J Pellegrino on Aug 21, 1998,

NOTES

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Hot Banana Souffle

4 Eggs separated
1 Egg white
1/2 c Sugar
 RUM SAUCE
1/2 c Butter or margarine
1 Egg beaten
2 tb Rum
2 tb Butter or margarine
2 tb Cornstarch
1 c bananas (3 medium), Mashed
1 tb Fresh lemon or lime juice
1/2 ts fresh lemon or lime Grated

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  souffl? dish. bake at 350 degrees F. 30 to 40 minutes, or until center is  set. While souffl? 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    From http://www.turbana.com/recipes.htm    Recipe by: Turbana Corporation    Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com> on Aug  21, 1998,

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Nutrition

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Serving Size: 1 Serving (324g)
Recipe Makes: 6

Calories: 831
Calories from Fat: 497 (60%)

Amt Per Serving		% DV

	Total Fat 55.2g	74 %
	Saturated Fat 18g	90 %
	Monounsaturated Fat 21.5g
	Polyunsanturated Fat 10.9g
Cholesterol 781.3mg		240 %
Sodium 267.8mg		9 %
Potassium 399.8mg		11 %
Total Carbohydrate 61.7g		18 %
	Dietary Fiber 1g	4 %
	Sugars, other 60.7g
Protein 23.5g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 831

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