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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 158.1
  • Total Fat: 6.0 g
  • Cholesterol: 83.8 mg
  • Sodium: 263.0 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.2 g

View full nutritional breakdown of Carrot Souffle calories by ingredient
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Carrot Souffle

Submitted by: JILLSMYTH

Introduction

Copied from SparkPeople Recipe but with our brands/ingredients and minor changes. Copied from SparkPeople Recipe but with our brands/ingredients and minor changes.
Number of Servings: 8

Ingredients

    7 cups chopped carrots (about 2lbs)

    1/3 cup sugar
    1/4 cup greek yogurt
    3 tbsp whole wheat flour
    2 tbsp butter, melted
    1 tsp baking powder
    1 tsp nutmeg
    1 tsp vanilla extract
    1/2 tsp salt
    3 large eggs, slightly beaten

    cooking spray

    1 tsp icing sugar

Tips

Recipe Copyright Cooking Light Magazine


Directions

Preheat oven to 350.

Cook carrot in boiling water 15 minutes or until very tender; drain.

Place carrot in a blender; process until smooth. May have to do in batches.

Add granulated sugar through to the eggs. Pulse to combine.

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.


Yield: 8 servings (serving size: 1/2 cup)

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JILLSMYTH.





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