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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Carrot Soufflé

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.

Cooking Light NOVEMBER 2002

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

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.

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
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Carrot Soufflé recipe

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