A Dieter's Dream Dessert!
150 calories. That's really all I need to tell you, but being the garrulous little food writer I am, let me continue for just a paragraph or two.
You may already know that I love to make souffles. They are fun, easy and make me feel more like a domestic goddess than any dish in my repertoire. I also love bananas. If you too, enjoy the exquisite torture of watching a couple bananas ripen to the point of sweet, blackened smooshiness on your kitchen counter, this is the recipe for you. Instead of whipping up the same old banana bread, try these souffles. Did I mention they're only 150 calories each?
The lightness of the pureed bananas, egg whites and sugar create a gorgeous rise. Sweet and airy, they are the perfect dessert to follow a heavier meal, or a whole season of holiday feasting. You could even afford to spoon a little chocolate sauce over them without a bit of guilt.
I love how a souffle goes from this...
To this - stunning!
The original version of this recipe appeared in the January issue of Redbook magazine, and was first published in Perfect Light Desserts by Nick Malgieri and David Joachim.
Makes 4-6oz. souffles.
2 large ripe bananas
5 tbs. sugar, divided, plus extra for coating soufflé dishes
2 tbs. water
¼ tsp. ground cinnamon
3 large egg whites
¼ tsp. salt
Preheat oven to 400 degrees. Puree the bananas in a blender or food processor. In a small saucepan over medium heat, combine the 4 tbs. sugar and water. Bring to a boil, stirring occasionally, until sugar dissolves completely. Cook without stirring for an additional minute until mixture thickens slightly. Slowly stir in the banana puree and cook until mixture reaches a full boil. Remove from heat and stir in the cinnamon. Allow mixture to cool slightly in the refrigerator while you prepare the ramekins.
Spray 4-6oz. ramekins with nonstick cooking spray and sprinkle sugar all over the bottom and sides. Spin ramekins around to coat completely and shake out any excess sugar.
Put the egg whites and salt in a large bowl and beat with an electric mixer on medium speed until white and foamy. Add the remaining 1 tbs. sugar and continue to beat, increasing the speed to medium-high, until stiff peaks form.
Gently fold about one-third of the egg whites into the banana mixture. Continue to fold in the remaining egg whites. Divide soufflé mixture evenly among the prepared ramekins and place them on a baking sheet. Bake for 14-16 minutes, or until tops have risen and browned lightly. Serve immediately.
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