Carrot Souffle

Name: Carrot Souffle Recipe
Yield: 6
Ingredients: 1 lbs carrots; 2 tbs. tub margarine; 1/3 cup defatted chicken broth less salt; 3/4 cup egg sub. or 4 egg whites; 2/3 cup sugar (I used half sugar half applesauce); 1/4 cup siffted flour (can use white); 1 tsp baking powder; 1tbsp plus 1 tsp vanilla; 1 1/2 tsp cinnamon; 1/2 tsp nutmeg

(1)

Number of Servings: 6

Ingredients

1 lbs carrots2 tbs. tub margarine1/3 cup defatted chicken broth, less salt3/4 cup egg sub. or 4 egg whites 2/3 cup sugar (I used half sugar half applesauce)1/4 cup siffted flour (can use white)1 tsp baking powder1tbsp plus 1 tsp vanilla1 1/2 tsp cinnamon1/2 tsp nutmeg

Directions

Clean, peel and cook carrots until tender. In food processor, blend carrots and margarine, then gradually add broth until smooth. Add sugar, then egg substitute Sift together dry ingredients. Add rest of ingredients. Pour mix into 1 quart souflle dish that's been sprayed w/ pam. Bake in preheated 350 degree oven for 50 min.

Number of Servings: 6

Recipe submitted by SparkPeople user BMANDY03.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 162.2
Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 237.4 mg
Total Carbs: 31.8 g
Dietary Fiber: 2.5 g
Protein: 4.2 g

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Member Reviews

JENNIFER994
I just got a big harvest of carrots from my home garden - I'm going to try this. - 9/6/09