Hands-on Time: 10 minutes
Total Time: 25 minutes
Makes: 6 servings
1 small ripe banana (6 ounces), cut up
4 ounces frozen strawberries, thawed
2 large eggs, separated
1 tablespoon turbinado sugar
1 tablespoon brown rice flour
1 egg white, at room temperature Cream of tartar
3 teaspoons pure maple syrup
1. Position a rack in the lower third of the oven and preheat to 400°F. Line 6 cups of a jumbo muffin tin with paper liners.
2. In a mini food processor, process the banana and strawberries to a smooth puree. Add the egg yolks, sugar, and flour and process until smooth. Transfer to a large bowl.
3. In another bowl, with an electric mixer, beat the 3 egg whites with a generous pinch of cream of tartar until stiff peaks form. Scoop about one-third of the whites into the fruit mixture and whisk to lighten the mixture. Gently fold in the remaining whites until no streaks of egg white show.
4. Divide the soufflé mixture among the muffin cups. Bake for 11 to 13 minutes, or until puffed and browned on top. To serve, transfer the whole muffin cup to a small ramekin. Poke a hole in the top of the soufflé and drizzle 1/2 teaspoon maple syrup down into the soufflé. Serve immediately.
Per serving: 82 calories • 3g protein • 2g fat (0.5g saturated) • 1g fiber • 14g carbohydrate • 34mg sodium • 13mg magnesium