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Ingredients
- 50g/2oz low-fat spread
- 1 teaspoon artificial
- sweetener granules
- 2 eggs, separated
- 150ml/5fl oz white rum
- 4 bananas
- 4 tablespoons reduced-fat
- crème fraîche, to serve
Instructions
- Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a
20cm/8in soufflé dish with low-fat spread. - Purée the low-fat spread, sweetener, egg yolks, rum and bananas in a
blender or food processor. Whisk the egg whites until stiff, and fold into
the mixture with a metal spoon. - Turn into the prepared dish, and bake in the oven for about 35 minutes
until risen, golden and just set. Serve hot with the crème fraîche.
