Carrot Soufflé |
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Makes 6 servings. Recipe from Cooking Light.
Ingredients 7 cups chopped carrot (about 2 pounds) ⅔ cup granulated sugar ¼ cup 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 Nutritional info per serving Calories: 194 Total Fat: 7g Protein: 14g Carbohydrates: 32g Cholesterol: 90mg Sodium: 233mg Dietary Fiber: 4mg Calcium: 86mg |
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.
