Carrot Souffle

By jenknoll

Calories: 187 (25% from fat)
Fat: 5.1g (sat 2.5g,mono 1.6g,poly 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

Step 1

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.