Preparation / Directions:
Coat eight 6 ounce souffle dishes or custard cups with cooking spray; sprinkle each with 1/4 tsp. sugar. Set aside. Melt margarine in a saucepan over Medium heat; add flour. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk and 3 Tbsp. sugar, stirring constantly. Cook until mixture is thickened and bubbly, stirring constantly. Remove from heat; pour into a large bowl. Combine banana, walnuts, vanilla and lemon juice in a bowl, stirring well. Add to milk mixture; stir well. Cover with plastic wrap, and let cool completely. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until soft peaks form. Gradually add remaining 3 Tbsp. sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently fold egg white mixture into banana mixture. Spoon evenly into prepared souffle dishes.Freeze until firm, about 2 hours; wrap with heavy-duty aluminum foil. Freeze up to 2 weeks. Place frozen souffles in two 9" square baking pans. Add hot water to pans to depth of 1 inch. Bake at 350 F. for 40 minutes or until puffed and set. Serve immediately.
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