SMALL LIGHT CARROT SOUFFLE'
- Number of Servings: 4
Ingredients
3 1/2 CUPS CHOPPED CARROTS1/3 CUP SPLEND SUGAR BLEND1/8 CUP OIKOS PLAIN YOGURT1.5 TBSP WHOLE GRAIN FLOUR1 TBSP CANOLA OIL1/2 TSP BAKING POWDER1/2 TSP VANILLA EXTRACT1/4 TSP SALT3 LARGE EGG WHITES LIGHTLY BEATENCOOKING SPRAY1/2 TSP POWDERED SUGAR
Preheat oven to 350°.
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.
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: 4 servings (serving size: 1/2 cup)
Number of Servings: 4
Recipe submitted by SparkPeople user INDEJAM09.
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.
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: 4 servings (serving size: 1/2 cup)
Number of Servings: 4
Recipe submitted by SparkPeople user INDEJAM09.
Nutritional Info Amount Per Serving
- Calories: 183.9
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 191.6 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.5 g
- Protein: 5.8 g
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