Instructions: Try using nonfat Cool Whip Light and omitting the corn syrup.

1. Bring whipping cream and corn syrup to simmer in small saucepan. Remove from heat. Add chocolate and stir until melted and smooth. (Can be prepared 1 day ahead. Cover and refrigerate.)

2. Preheat oven to 375F. Butter eight 3/4 c souffle dishes. Sprinkle with sugar. Shake out excess. Mix mashed bananas, 1/3 c sugar and lemon juice in large bowl to blend. Beat egg whites in another large bowl until frothy. Add baking powder, salt and remaining 1 tbs of sugar and beat until stiff but not dry. Gently fold beaten egg whites into banana mixture in 3 additions.

3. Divide batter equally among prepared dishes. Place dishes in large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake until souffles are puffed and golden, about 35 minutes.

4. Meanwhile rewarm sauce over low heat. Serve souffles immediately with warm sauce.

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