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Carrot Soufflé

Cooking Light
Carrot Soufflé
Randy Mayor; Melanie J. Clarke
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My Notes

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Outstanding

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
Cooking Light, NOVEMBER 2002

Member Ratings and Reviews

5 stars
Cellia
My mom made this recipe and we all loved it. No one could believe it was carrots. Very yummy!11/16/09

5 stars
Beth
Oh yes! Was instructed last Thanksgiving that I MUST bring this to the table again this year. I followed suggestions to half the amount of sugar and enjoyed the dish both hot or cold. What a surprise this recipe was. A keeper for sure!10/20/09