Banana Butterscotch Souffles

These make a spectacular presentation for a formal dessert. The souffles rise high and golden above their bowls, and inside they are creamy, sweet, and rich. Oh, and did I mention they're almost fat free and full of soluble fiber, too? Enjoy.

Makes 4 Servings

3 large organic egg whites
1/4 cup granulated sugar
2 firm-ripe bananas
2 tablespoons butterscotch chips, finely chopped

Preheat oven to 450F and spray four 2-cup capacity ramekins or bowls with cooking oil. In a large bowl beat egg whites until they hold soft peaks and gradually beat in sugar until egg whites hold stiff peaks. Coarsely grate the bananas into the meringue and fold in with the butterscotch chips.

Place ramekins on a cookie sheet and fill with batter, mounding it in centers and running a knife along the sides of ramekins to aid rising. Bake in center of oven for 15 minutes, or until puffed and golden brown. Serve immediately (souffles will deflate quickly).


All recipes included in Eating for IBS have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)

All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.