Carrot Soufflé

By LEP04

Because this dish contains no beaten egg whites, it is not a true soufflé the name is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.

Ingredients

• Topping:
• 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
• 1/2 cup cornflake crumbs
• 1/2 cup walnuts or pecans, chopped
• 6 tablespoons brown sugar
• 4 tablespoons melted butter

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. Sprinkle with powdered sugar. Sprinkle with topping.
Bake at 350° for 40 minutes or until puffed and set.