Sugar free banana souffle
3 Egg Whites
6 Egg yolks
2 Ripe bananas
2 Tsp Lemon juice
1/3 Cup Splenda or Swerve
1 1/2 Tbsp Cornflour
1 Tsp vanilla extract
3/4 cup Fat free milk
Egg yolks in one bowl
Egg whites in another bowl
Mix together - cornflour lemon zest and milk in a saucepan and cook till thick
Pour onto the egg yolks - cook again till thick
Stir in vanilla essence
Mix in Bananas - mashed with a fork
Add splenda/swerve - If making the base in advance don't add the splenda/swerve till you need it - it seems to have a reaction which thins the base.
Fold in whipped egg whites - one third first, then the rest
Line the dishes with melted butter and swerve OR extra fine caster sugar for a better result
Fill dishes to the top, smooth off and clean the edges so it's free to rise.
cook at 380 for 12 mins - serve immediately
If you want a full sugar version simply sub the splenda for extra fine caster sugar