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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This souffle tastes like the one that is laden with sundry calories, but has amazingly little calories. Ingredients:
1 2lb. bag carrots, cleaned and cut into 1/4 inch medallions |
2/3 c. splenda for baking |
1/4 c. fat-free sour cream |
3 t. flour |
2 t. butter, melted |
1 t. baking powder |
1 t. vanilla extract |
1/4 t. salt |
3 large eggs |
confectioner's sugar (optional) |
Directions:
1. Boil carrots until they are tender and can be poked with a fork.
2. Preheat oven to 350 degrees.
3. Place drained carrots in food processor and puree.
4. Add Splenda, sour cream, flour, butter, baking powder, vanilla, and salt. Blend thoroughly.
5. Once slightly cooled, add 3 eggs. Blend again until light orange and a bit frothy.
6. Grease (the bottom only or the souffle will not climb ) of a 2 qt. casserole with Pam. Pour mixture into pan and place in the oven for 35-40 minutes. Once the surface looks rather cracked, pull the souffle to a cooling rack to elevate the bottom. Dust with confectioners sugar if you prefer it a bit sweeter. (I do not need the extra sweet.)
7. Serve warm or cold. (I actually prefer it chilled the next day like a whipped sort of yogurt!)
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