- 8
Ingredients
- 2 t. sugar
- 2 T. reduced-calorie margarine
- 1/4 c. flour
- 3/4 c. 1% milk
- 1/4 c. plus 2 T. sugar, divided
- 3/4 c. mashed ripe banana (about 2 medium)
- 1/4 c. chopped walnuts, toasted
- 1 t. vanilla
- 1/2 t. lemon juice
- 6 egg whites
- 1/8 t. cream of tartar
Preparation
Step 1
Coat 8 (6 oz) custard cups with Pam; sprinkle each with 1/4 t. sugar. Set aside.
Melt margarine in a saucepan over medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and 3 T. sugar, stirring constantly. Cook until mixture is thickened and bubbly, stirring constantly. Remove from heat; pour into a large bowl.
Combine banana and next 3 ingredients in a bowl, stirring well. Add to milk mixture; stir well. Cover with plastic wrap, and let cool completely.
Beat egg whites (room temperature) and cream of tartar at high speed of mixer until soft peaks form. Gradually add remaining 3 T. sugar, 1 T. at a time, beating until stiff peaks form.
Gently fold egg white mixture into banana mixture. Spoon into prepared dishes. Freeze until firm (about 2 hours); wrap with heavy duty aluminum foil. Freeze up to 2 weeks.
Place frozen souffles in 2 (9" in) baking pans. Add hot water to pans to depth of 1". Bake 350* 40 minutes or until puffed and set. Serve immediately.
137 cal, 4.6g fat, 20g carb, 83mg sodium