Carrot Souffle
By Caryl
Rate this recipe
4.6/5
(20 Votes)
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
Details
Adapted from myrecipes.com
Preparation
Step 1
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
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