Carrot Soufflé

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.

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

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