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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

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