Carrot Souffle

Carrot Souffle

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 7

    cups chopped carrot (about 2 pounds)

  • cup granulated sugar

  • ¼

    cup fat-free sour cream

  • 3

    tablespoons all-purpose flour

  • 2

    tablespoons butter, melted

  • 1

    teaspoon baking powder

  • 1

    teaspoon vanilla extract

  • ¼

    teaspoon salt

  • 3

    large eggs, lightly beaten

  • Cooking spray

  • 1

    teaspoon powdered sugar

Directions

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. 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


Nutrition

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