1. Wash bananas and dry well. Remove a very thin section of peel off side of banana. You are trying to keep peel as intact as possible so cut carefully. Remove the banana from peel. 2. Place 1 peel in each of 4 individual baking dishes. Sprinkle with lemon juice. Set aside. 3. In a sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon cornstarch and light cream. Cook, whisking constantly, until mixture becomes very thick. 4. In a blender or food processor, puree two of the bananas, or enough to make 1 cup of puree. You wont need the other two bananas for this recipe. They can be mashed and 1 teaspoon of lemon juice added; seal tightly and freeze for later baking use. 5. In a saucepan, combine cream mixture, banana puree, egg yolks and rum; mix well. Cook, whisking constantly, until mixture thickens. Remove from heat, transfer to a bowl, and chill slightly. 6. In a mixing bowl, beat egg whites until stiff peaks form. Add a small amount of the whites to banana mixture; mix well. Gently fold remaining whites into the mixture. 7. Spoon mixture into banana peels, piling slightly. Sprinkle with a little sifted powdered sugar. 8. Bake 15 minutes in a preheated 350-degree oven until top is lightly browned. Sprinkle with powdered sugar and serve immediately. Also good with a very light sprinkling of freshly ground nutmeg or cinnamon. Recipe By : Jo Anne Merrill From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (363g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 369 (66%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||55 %|
|Saturated Fat 25.4g||127 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 138.6mg||43 %|
|Sodium 85.6mg||3 %|
|Potassium 707.3mg||19 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 38.3g|
|Protein 7g||10 %|
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Calories per serving: 556
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