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    Carrot Souffle

    Source of Recipe


    Recipe Introduction

    Because this dish contains no beaten egg whites, it is not a true souffle--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.

    List of Ingredients

    Carrot Souffle

    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


    1. Preheat oven to 350 degrees.

    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 degrees for 40 minutes or until puffed and set. Sprinkle with
    powdered sugar.

    YIELD: 8 servings




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