Carrot Soufflé

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

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Nutritional Information

Amount per serving
  • Calories: 187
  • Calories from fat: 25%
  • Fat: 5.1g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.2g
  • Carbohydrate: 32.3g
  • Fiber: 3.5g
  • Cholesterol: 88mg
  • Iron: 1.1mg
  • Sodium: 233mg
  • Calcium: 86mg

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

  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.
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