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Picture

Let's Make Soufflés

3/14/2019

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   There is no doubt that the idea of making soufflés sounds a bit daunting, even to those who are fairly comfortable in the kitchen.  The basis for the soufflé is normally a custard, which can be a little tricky to make. It also includes whipped egg whites, which traditionally means separating the egg whites from the egg yolks very carefully.  
​    HOWEVER, the following recipe for banana-walnut soufflés is as easy and as fool-proof as it gets. It doesn't require making a custard, which means egg yolks are not necessary.  A small carton of egg whites will give you what you need without having to break eggs (and you don't have to figure out what to do with the yolks).  These are individual soufflés that can hold their shape easier than those with the larger volume from a more traditional soufflé dish.    
Picture
Ingredients:
​Cooking spray
2 teaspoons of sugar (to coat soufflé dishes)
​2 Tablespoons butter or margarine
1/4 cup all-purpose flour
3/4 cup low-fat milk
​6 Tablespoons of sugar, divided

3/4 cup mashed ripe banana (about 2)
1/4 cup chopped walnuts, toasted
1 teaspoon of vanilla extract
1/2 teaspoon lemon juice 
6 egg whites
1/8 teaspoon cream of tarter

1.  Measure two portions of sugar - three tablespoons each and also measure                2 teaspoons of sugar to dust soufflé dishes.
2.  Toast walnuts very carefully on a small saucepan over medium heat. 

3.  Coat just the bottoms of  six soufflé  dishes with cooking spray and then sprinkle each with 1/4 teaspoon of sugar.
4.  Melt margarine/butter in saucepan over medium heat and add flour slowly, stirring constantly to make a smooth roux and cook for 1 minute.
5.  Gradually add milk and 3 Tablespoons of sugar, while continuing to stir.  Cook and stir until mixture is thickened and bubbly.  Remove from heat and pour into a large bowl.  

6.  Mash and measure banana and combine with walnuts and vanilla and lemon juice and add to milk mixture.  Cover with plastic wrap and let cool completely.  (Put dish in ice bath to quicken the process)
7. Beat egg whites and cream of tartar at high speed until soft peaks form.  Gradually add remaining 3 Tablespoon of sugar, 1 Tablespoon at a time, beating until stiff peaks form.  
8.  Gently fold egg white mixture into banana mixture.  
9.  Spoon evenly into prepared soufflé dishes 
10.  Place dishes in a 9 x 13 pan and add hot water to the pan to the depth of 1 inch.  Bake at 350 degrees for 25 minutes or until puffed.
              Best if served immediately 
An alternative to serving immediately, is stopping at step 9, putting the individual soufflés in the freezer until firm for about 2 hours and then wrapping with aluminum foil and freezing  for up to two weeks.   When you wish to serve them, continue to step 10, adding five or 10 minutes until puffed. 
#stonesoupblog,#desserts, #souffles 
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       Tricia Gregory,               MA,RD/N

     A dietitian who is a foodie and loves a great dinner party with wonderful food and terrific friends.

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  • Home
    • Diane & Jerry's Socially Distanced Thanksgiving
    • A Gregory Virtual Food Event
    • The Joy of Meals with Friends
    • The "Best Ever" Dinner Party!
    • Structuring the Evening
    • Expeimenting with new recipes
    • Fat Tuscan - Cooking Class
    • A New Style Church Dinner
    • Camp Cooking
    • Sushi Feast
  • The Young Cook
    • Willow >
      • Easy Graham Crust Cheesecake
      • Pesto Bruschetta
    • Ryan - A Talented Cook >
      • Ryan's Menu
      • Sausage and Potatoes, Onions, and Peppers
      • Lemon Bars
    • Veronica
  • Menus
    • Menu #1 >
      • Shopping List - Menu 1
      • Warm Spinach Salad
      • Pasta alla Puttanesca
      • Peach and Blueberry Crisp
    • Menu #2 >
      • Shopping List - Menu 2
      • Risotto with Peas
      • Chicken Saltimbocca
      • Tiramisu
    • Menu #3 >
      • Shopping list - Menu 3
      • Broccoli & Squash Soup
      • Salmon en Papillote
      • Creamy Brandied Cherries
    • Menu #4 >
      • Shopping List - Menu 4
      • Salad with Greens and Stawberries
      • Paella
      • Pineapple Coconut Crumble
    • Menu #5 >
      • Shopping List - Menu 5
      • Citrus Avocado Lettuce Salad
      • Shrimp with Feta Cheese and Orzo
      • Pears with Raspberry Sauce
    • Menu #6 >
      • Shopping List - Menu 6
      • Fennel and Orange Salad
      • Moroccan Turkey Stew
      • Doughnuts with Chocolate Glaze
    • Menu #7 >
      • Shopping List - Menu 7
      • Beet, Apple, and Walnut Salad
      • Chicken with Goat Cheese
      • DOUBLE CHOCOLATE SOUFFLE
    • Menu # 8 >
      • Shopping List - Menu 9
      • Green Salad with Roasted Pears and Blue Cheese
      • Orange-Raisin Chicken with Toasted Cashews
      • Nutty Brownies
    • Menu # 9 >
      • Shopping List - Menu 9
      • Green Waldorf Salad
      • Baked Fish with Ripe Olives and Feta
      • Chocolate-Cherry Oatmeal Cookies
    • Menu #10 >
      • Shopping List - Menu 10
      • Squash Mushroom Soup
      • Quinoa Salad
      • Banana Strawberry Frozen Dessert
  • Recipes
    • Salads >
      • Green Salad with Roasted Pears and Blue Cheese
      • Salad with Greens and Stawberries
      • Warm Spinach Salad
      • Fruit and Nut Tabouli
      • Hurricane Salade Niçoise
      • Fennel and Orange Salad
      • Beet, Apple, and Walnut Salad
      • Green Waldorf Salad
    • Vegetables, Legumes, & Potatoes >
      • Les Trois Pommes
      • Pasta Primavera
      • Brandied Winter Squash
      • Roasted Beets with Goat Cheese
      • The Best Sweet Potaoto Wedges
      • Sweet Potato Salad
      • Sweet Potato & Black Bean Burrito
      • Cuban Black Beans
      • Sautéed Tofu with Broccoli in Chili-Orange Sauce
      • Willow's Tuna Cakes
      • Brussels Sprouts
      • Quinoa Primavera
      • Spinach, Mushrooms, and Red Peppers
    • Soup >
      • Squash & Mushroom Soup
      • Corn Chowder
      • Lemony Shrimp & Bean Soup
      • Turkey Mushroom Rice Soup
      • Pear & Carrot Soup
      • Lentil Soup
      • Hearty Vegetable Soup
      • Onion Soup
      • Avocado Cucumber Soup
    • Seafood >
      • Pasta alla Puttanesca
      • Sesame Stir-Fry Shrimp and Spinach
      • A Great Lobster Roll
      • Flavorful Shrimp
      • Fish with Lemon Garlic Sauce
    • Meat & Poultry >
      • Chicken, Apricots, Sweet Potatoes, & Prunes
      • Hurricane Chicken Salad
      • Sweet Potato, Turkey, & Peanut Stew
      • Shepherd's Pie >
        • Shopping List - Shepherds Pie
    • Impossible Quiche
    • Sweets & Breads >
      • Sun-Dried Tomato Cheese Bread
      • Ryan's Cranberry Sauce
      • Chocolate Prune Cake
      • Pear & Custard Dessert
      • Chocolate Yogurt Pavlova
      • Banana-Walnut Souffle >
        • Shopping list - Banana Souffle
      • Powerful Bran Muffins
      • Orange Walnut Torte
      • Nuts - 2 Ways
  • Blog
  • Your Ideas
    • Maureen & the Air Fryer
    • Ohan's Perfect Steak
    • Myra's Soups
    • Ron's Sweet Potato
    • Sallie's Quinoa Salad
    • Ron & Brenda's Puttanesca on Coucous
    • Julie's Crunchy Cheese Snack