Banana Butterscotch Souffles You Wont Believe Are Low Fat Recipes
BANANA SOUFFLE
A light, fluffy banana souffle.
Provided by sugarandspite
Categories World Cuisine Recipes European French
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush 4 1-cup souffle dishes with melted butter; sprinkle the insides of the cups with sugar.
- Set the egg yolks aside, and place the 4 egg whites into the work bowl of an electric mixer. Beat the egg whites and salt until the whites form soft peaks.
- Place the 2 egg yolks, bananas, honey, vanilla extract, and ginger into a blender; pulse until smooth.
- Scoop the banana mixture into a bowl; use a rubber spatula or wire whisk to gently fold 1/4 of the beaten egg whites into the banana mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fold in the remaining egg whites, being careful to keep as much air in the mixture as possible.
- Spoon the souffle mixture into the prepared dishes; bake in the preheated oven until the souffles have puffed up above the baking dishes and the tops are browned, about 15 minutes. Sift a little sweetened cocoa powder over each souffle for garnish to serve.
Nutrition Facts : Calories 155.8 calories, Carbohydrate 22.4 g, Cholesterol 100.6 mg, Fat 5.7 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 67.5 mg, Sugar 14 g
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 Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- 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 zest., 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 center appears set. Serve immediately.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 151mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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