Banana Souffle

• 2 bananas Very ripe medium, cut 1-inch chunks
• 2 teaspoons fresh lemon juice
• 2 teaspoons Poire William
• 1 teaspoon vanilla extract
• 4 eggs separated, at room t
• 3 tablespoons sugar Teaspoons, +2tsp
• 1 cream of tartar
• raspberry puree Fresh, strained

1. Preheat the oven to 450 degrees. Spray four 1 1/2 cup souffle dishes with nonstick cooking spray.
2. In a food processor, puree the bananas with the lemon juice, Poire William and vanilla until smooth. Add the egg yolks and 1 teaspoon of the sugar; process to blend thoroughly. Scrape the banana base into a medium bowl.
3. In a mixer bowl, beat the egg whites with the cream of tartar at high speed until stiff peaks form. With the mixer on, sprinkle on the remaining 3 tablespoons sugar and continue beating until the whites are glossy. Fold the egg whites into the banana base.
4. Spoon into the prepared dishes; the mixture will mount to the top. Run your thumb around the inside rims to form a 1/4-inch groove in the mixture; this will help the souffles rise evenly.
5. Set the dishes on a baking sheet and bake for 7 minutes. Reduce the heat to 425 degrees and bake for 7 minutes longer, or until puffed and browned.
6. Spoon a little raspberry sauce on top and serve immediately.

bananas, lemon juice, vanilla, eggs, sugar, cream of tartar, raspberry puree

Taken from www.yummly.com/recipe/Banana-Souffle-1647631 (may not work)