Hot Banana Souffle with Rum Sauce

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 souffle 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