Cooking Light's Carrot Soufflé |
|
 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
The original version of this delicious holiday favorite was weighed down by a stick of butter and a cup of sugar. Our lightened version eliminates 8. 5g fat and 102 calories by accenting the natural sweetness of carrots, and adding a punch with the addition of sour cream. 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. Ingredients:
7 cups carrots, chopped (about 2 pounds) |
2/3 cup granulated sugar |
1/4 cup nonfat 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 |
1 teaspoon powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrots 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 for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
|
|