Boozy banana soufflé
Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a 20cm/8in soufflé dish with low-fat spread.
Purée the low-fat spread, sweetener, egg yolks, rum and bananas in a blender or food processor. Whisk the egg whites until stiff, and fold into the mixture with a metal spoon.
Turn into the prepared dish, and bake in the oven for about 35 minutes until risen, golden and just set. Serve hot with the crème fraîche.