Banana and Rice Souffle

3/4 cup Instant Rice
1 cooled, ripe banana, each
1/4 cup sugar
1 tablespoon lemon juice
4 egg whites, each
1/4 cup walnuts, chopped
chocolate syrup, as needed

Cook rice according to package directions.
Puree bananas, 3 tablespoons of sugar and lemon juice together in food processor.
In a large mixing bowl, stir cooked rice and banana mixture together.
In a separate bowl, beat egg whites to soft peaks and gradually whisk in 2 1/2 teaspoons of sugar.
Fold nuts and egg whites into rice/banana mixture.
Grease a 1.5 quart glass ovenproof bowl and sprinkle it well with the remaining 1/2 teaspoon of sugar.
Pour mixture into bowl and bake at 400F for 20 minutes.
Spoon souffle immediately onto serving plates and offer chocolate syrup and more nuts, if desired.
Makes 4 servings.


Fruity Nut Cream

1 cup almonds
1 cup apple juice
2 cups strawberries, peaches, or other fruit
1 banana
2 Tbsp. oil

Process ingredients in an electric blender. Pour mixture into a container and place in freezer 1-2 hours. Do not allow it to freeze solid.

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