Carrot Soufflé

Carrot Soufflé Recipe
Randy Mayor; Melanie J. Clarke
Because this dish contains no beaten egg whites, it is not a true soufflé. The name, carrot soufflé, is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 187
Caloriesfromfat 25 %
Fat 5.1 g
Satfat 2.5 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 4.2 g
Carbohydrate 32.3 g
Fiber 3.5 g
Cholesterol 88 mg
Iron 1.1 mg
Sodium 233 mg
Calcium 86 mg

Ingredients

7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 teaspoon powdered sugar

Preparation

Preheat oven to 350°.

Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350° for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Note:

November 2002
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