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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Because this dish contains no beaten egg whites, it is not a true soufflé. The name, carrot soufflé, is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey. 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 |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
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