Hot Banana Souffl� with Rum Sauce recipe

2 tablespoons butter or margarine
2 tablespoons cornstarch
1 cup mashed bananas (3 medium)
1 tablespoon fresh lemon or lime juice
1/2 teaspoon grated fresh lemon or lime peel
4 eggs, separated
1 egg white
1/2 cup granulated sugar

Rum Sauce:
1/2 cup butter or margarine, softened
1 cup confectioners sugar
1 egg, beaten
2 tablespoons rum

Heat oven to 350 degrees F. Butter a 2-quart souffl� dish.

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 prepared souffl� dish. Bake for 30 to 40 minutes, or until center is set.

While souffl� is baking, prepare the Rum Sauce.

Serve immediately with Rum Sauce.

Yield: 8 servings

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.

Per Serving: 319 Calories; 17g Fat (48.8% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 156mg Cholesterol; 189mg Sodium

Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 2 Other Carbohydrates