3 tbsp. butter
3 tbsp. all-purpose flour
Dash salt
3/4 c. milk
4 eggs
1 egg white
1/4 c. granulated sugar
1/4 tsp. grated lemon rind
1 banana, diced
1 pt. fresh strawberries
2 to 4 tbsp. granulated sugar

In a medium saucepan, melt butter. Stir in flour and salt. Cook for 1 minute, over low heat, stirring. Slowly stir in milk and cook, stirring for a few minutes. Remove from heat. Separate the eggs, placing all egg whites in a mixing bowl. Reserve the yolks. Beat the whites until stiff but not dry. Beat the yolks, sugar and lemon rind together until creamy. Stir egg yolks into the saucepan mixture. Add diced banana. Fold in stiff egg whites, using a large bowl if saucepan is too small. Spoon into a lightly buttered 1 1/2-quart casserole or souffle dish. Bake at 350 degrees for 30 to 35 minutes until firm. Quarter the strawberries. Sprinkle with sugar. Stir occasionally. Serve souffle at once with fresh strawberries.

Tips: The inside of the souffle will be very soft, almost runny, so it will sauce the firmer part of the souffle. If desired, bake 5 to 10 minutes longer for a firmer souffle. If the souffle shakes in the middle, it's done soft-style. If it does not shake, it is firm. If it wobbles all over, it is not done. Do not overbake, or it will be dry and tough. Makes 4 servings.