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Carrot Soufflé

Randy Mayor; Melanie J. Clarke

Yield 8 servings (serving size: 1/2 cup)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.