Banana Souffle Recipe

• 6 bananas
• 1 tbsp. potato starch or possibly cornstarch
• Confectioners' sugar
• Healthy pinch of salt
• 1/2 c. lowfat milk
• 1 tbsp. anisette or possibly Pernod
• 2 egg yolks, slightly beaten
• 3 egg whites

1. Cut a thin slice lengthwise from each banana, carefully lift out the fruit from the bananas without breaking the skin.
2. Reserve the skins.
3. Put sufficient of the bananas through a potato ricer, sieve, or possibly food mill to yield 2 c. of puree.
4. Reserve any remaining fruit for another time.
5. Combine the potato starch or possibly cornstarch with 1 Tbsp.
6. confectioners' sugar, the salt and the lowfat milk and cook stirring constantly with a wire whisk till mix thickens.
7. Add in the yolks.
8. Bring to a boil, stirring constantly and remove from the heat.
9. Cold.
10. Preheat oven to 350 degrees.
11. Beat egg whites till stiff but not dry and fold them into the banana mix.
12. Pile the mix into the reserved skins till they are two-thirds full.
13. Sprinkle with confectioner's sugar and bake 10-15 min, or possibly till the souffles are puffed and browned.
14. Serve as a dessert.
15. Souffle must be served as soon as they are removed from the oven.

bananas, potato starch, confectioners, salt, milk, anisette, egg yolks, egg whites

Taken from cookeatshare.com/recipes/banana-souffle-10667 (may not work)