Banana Souffle
Quick, light, and tasty!
3 large ripe bananas
Sugar
1 teaspoon lemon juice
1/3 cup coarsely-chopped pecans
6 egg whites, stiffly beaten
Sweetened whipped cream, flavored with sherry
Oven: 325 degrees
Peel and scrape bananas. Force through a food mill. Mix in 1/4 cup sugar, the lemon juice and the pecans. Fold in the egg whites. Butter a 2-quart souffle dish or straight-sided casserole. Sprinkle with sugar.
Pour souffle mixture into dish and sprinkle with sugar. Set dish in a pan of hot water and bake thirty minutes, or until puffed and lightly browned. Serve with whipped cream (note: sherry can be omitted if you prefer). Serves four to six.
3 large ripe bananas
Sugar
1 teaspoon lemon juice
1/3 cup coarsely-chopped pecans
6 egg whites, stiffly beaten
Sweetened whipped cream, flavored with sherry
Oven: 325 degrees
Peel and scrape bananas. Force through a food mill. Mix in 1/4 cup sugar, the lemon juice and the pecans. Fold in the egg whites. Butter a 2-quart souffle dish or straight-sided casserole. Sprinkle with sugar.
Pour souffle mixture into dish and sprinkle with sugar. Set dish in a pan of hot water and bake thirty minutes, or until puffed and lightly browned. Serve with whipped cream (note: sherry can be omitted if you prefer). Serves four to six.
posted by Nightowl | 2/03/2007
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