Rum And Banana Boat Souffle

Temptation, in and of itself, is not sin. This is critically important, especially for those who suffer from an overly sensitive and tender conscience. Jesus was repeatedly tempted (Heb. 2:17-18; 4:15; Mt. 4), but he was sinless. We must resist thinking that we are sub-Christian or sub-spiritual simply because we are frequently tempted. It was the great reformer Martin Luther who first said, “You can't prevent the birds from flying over your head, but you can keep them from building a nest in your hair.” His point is that a temptation only becomes a sin when you acquiesce to it, as it were “fondle” it and “enjoy” it.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy, Eggs		Desserts, Fruits	4	Servings

INGREDIENTS

4		Bananas
4	T	Fresh lemon juice
		Powdered sugar
1	T	Cornstarch
1/2	c	Light cream
2		Eggs, separated
2	T	Rum

INSTRUCTIONS

Wash bananas and dry well. Remove a very thin section of peel off  side
of banana. You are trying to keep peel as intact as possible so  cut
carefully. Remove the banana from peel. 2. Place 1 peel in each  of 4
individual baking dishes. Sprinkle with lemon juice. Set aside.  3. In
a sauce pan combine 1 tablespoon powdered sugar, 1 tablespoon
cornstarch and light cream. Cook, whisking constantly, until mixture
becomes very thick. 4. In a blender or food processor, puree two of
the bananas, or enough to make 1 cup of puree. You won't need the
other two bananas for this recipe. They can be mashed and 1 teaspoon
of lemon juice added; seal tightly and freeze for later baking use.  5.
In a saucepan, combine cream mixture, banana puree, egg yolks and  rum;
mix well. Cook, whisking constantly, until mixture thickens.  Remove
from heat, transfer to a bowl, and chill slightly. 6. In a  mixing
bowl, beat egg whites until stiff peaks form. Add a small  amount of
the whites to banana mixture; mix well. Gently fold  remaining whites
into the mixture. 7. Spoon mixture into banana  peels, piling slightly.
Sprinkle with a little sifted powdered sugar.  8. Bake 15 minutes in a
preheated 350-degree oven until top is  lightly browned. Sprinkle with
powdered sugar and serve immediately.  Also good with a very light
sprinkling of freshly ground nutmeg or  cinnamon.  Recipe By     : Jo
Anne Merrill  From:                                 Date: 05/27  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 228 Calories From Fat: 76 Total Fat: 8.6g Cholesterol: 112.8mg Sodium: 49.1mg Potassium: 509.5mg Carbohydrates: 31.6g Fiber: 3.1g Sugar: 15.5g Protein: 5.3g