Caribbean Banana Dessert

4 hours Prep: 20 minutes Cook: 1 hours

98 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	tablespoon	lemon zest
1	tablespoon	orange zest
1	tablespoon	lemon juice
3	tablespoons	orange juice
3	cups	banana	chunks
3	teaspoons	liquid egg substitute	mixed with 4 tablespoons water
1/3	cup	brown sugar
3	tablespoons	pineapple juice
1	cup	soy milk
1	cup	bread crumbs
2	tablespoons	soy margarine	melted, cooled

Directions

Preheat oven to 300 degrees F.

Oil a 1 1/2 quart mould.

Combine peels and juices with banana and set aside.

Place egg replacer, sugar and pineapple juice in a food processor and pulse till blended.

Add soy milk and bread crumbs and pulse a few more times.

Spoon mixture over banana mixture.

Add margarine, mix well and pour into prepared mould.

Place mould in a large pan and pour in enough boiling water to reach halfway up the sides of the mould.

Bake 1 hour 20 minutes, a knife inserted should come out clean.

You may have to add more boiling water during the cooking time.

Cool 20 to 30 minutes and then remove from the mould.

Refrigerate 2 hours before serving.

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Nutrition Facts

Serving Size 81g

Amount per Serving

Calories 98 16% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 153mg	6%
Total Carbohydrate 17.0g	6%
Dietary Fiber 1.0g	6%
Sugars 2.0g
Protein 4.0g	7%

Vitamin A	4%		Vitamin C	16%
Calcium	10%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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