Carrot Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb carrots, peeled and chopped3 large eggs1 Tbsp flour1/4 cup sugar1/4 Splenda (pourable)1 tsp baking powder1 tsp vanilla extract1/2 c. Land O' Lakes light butter
1. Bring carrots (peeled and chopped) and water to cover to a boil in a medium saucepan; cook 20 minutes or until very tender. Drain.
2. Process carrots in a food processor until smooth.
3. Stir together carrot puree, eggs and remaining ingredients. Spoon into a lightly greased (can spray with Pam) 1 quart baking dish.
4. Bake at 350o for 45 minutes or until set.
Makes 8 servings.
Can sprinkle with a light dusting of powdered sugar for presentation.
Number of Servings: 8
Recipe submitted by SparkPeople user MARZANNA.
2. Process carrots in a food processor until smooth.
3. Stir together carrot puree, eggs and remaining ingredients. Spoon into a lightly greased (can spray with Pam) 1 quart baking dish.
4. Bake at 350o for 45 minutes or until set.
Makes 8 servings.
Can sprinkle with a light dusting of powdered sugar for presentation.
Number of Servings: 8
Recipe submitted by SparkPeople user MARZANNA.
Nutritional Info Amount Per Serving
- Calories: 140.3
- Total Fat: 8.1 g
- Cholesterol: 100.8 mg
- Sodium: 216.6 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 1.7 g
- Protein: 3.3 g
Member Reviews
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MALADYS
Very tasty; I will definitely keep in my recipe repertoire! If you use an 8x8 baking dish, you can cut the souffle into 8 equal squares. I didn't need to bake mine quite as long as the recipe suggested. I also roasted my carrots--I don't particurarly like to boil all the nutrients out of my veggies. - 10/16/09