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Ingredientes
- MANGO SAUCE
- 1/4 c. water
- 2 Tbsp. sugar
- 2 x strips, (2x1/2 inch) lemon peel
- 1 lrg ripe mango, minced
- 1 Tbsp. fresh lemon juice
- 1/2 tsp vanilla extract
- 1/8 tsp salt Vegetable cooking spray
- 3 lrg ripe bananas, cut up
- 1 Tbsp. all-purpose flour
- 2 tsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp dark rum
- 3 lrg Large eggs, separated
- 3 Tbsp. sugar, divided
Direcciones
- Just whirl the bananas in the blender, fold into beaten egg whites and bake.
- Voila! A great dessert.
- Prep time: 40 min
- Baking Time: 14 to 15 min Degree of difficulty: easy Low-fat Low-calorie
- 1. Make Mango Sauce: Heat water, sugar and lemon peel to boiling in saucepan; reduce heat and simmer 2 min. Remove peel. In blender, puree mango, lemon juice, vanilla, salt and syrup.
- 2. Heat oven to 450 degrees. Lightly coat eight 6-oz custard c. with cooking spray. Sprinkle each with 1/2 tsp. sugar. Place on jelly-roll pan.
- 3. Puree bananas, flour, lemon juice, vanilla, rum, egg yolks and 1 Tbsp. sugar in blender.
- 4. In mixer bowl, beat egg whites till frothy. Gradually beat in remaining 2 Tbsp. sugar till stiff. Mix in bananas.
- 5. Spoon into dishes. Bake 7 min; reduce heat to 425 degrees and bake 7 to 8 min more, till browned. Serve with sauce.
- Makes 8 servings.
- g
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 106 | |
| Calories from Fat 18 | 17% |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 63mg | 3% |
| Potassium 176mg | 5% |
| Total Carbs 19.62g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 14.82g | 10% |
| Protein 2.89g | 5% |
