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Carrot Souffle




Source of Recipe


Marla


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

Recipe




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