Carrot Soufflé
Nutritional Info
- Amount Per Serving
- Calories: 181.4
- Total Fat: 5.2 g
- Cholesterol: 89.1 mg
- Sodium: 261.1 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 3.2 g
- Protein: 4.1 g
View full nutritional breakdown of Carrot Soufflé calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Because this dish contains no beaten egg whites, it is not a true soufflé 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. Because this dish contains no beaten egg whites, it is not a true soufflé 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.Ingredients
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7 cups chopped carrot (about 2 pounds)2/3 cup granulated sugar1/4 cup fat-free sour cream3 tablespoons all-purpose flour2 tablespoons butter, melted1 teaspoon baking powder1 teaspoon vanilla extract1/4 teaspoon salt3 large eggs, lightly beatenCooking spray1 teaspoon powdered sugar
Directions
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: 8 servings (serving size: 1/2 cup)
Enjoy the seasons best dishes at Cooking Light.
Recipe Copyright İ Cooking Light Magazine
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: 8 servings (serving size: 1/2 cup)
Enjoy the seasons best dishes at Cooking Light.
Recipe Copyright İ Cooking Light Magazine
Member Ratings For This Recipe
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GRAMPIAN
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PUNKY1116
I agree with some of the earlier posts...could do without sugar. I would think substituting with either Splenda or Stevia would be a good option but how would it affect texture. Also, instead of regular white flour, could either wheat, soy or almond Flour be used? would this affect texture/baking? - 3/3/10
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TRICIAN13
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EATNBOOGERS
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DAWNOPFER
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CLCCOOL
It does amaze me to see this & some of the recipes on a website for loosing weight & eating healthful foods! how about replacing several of the ingredients to make this better: no sugar, use molasses or honey. Whole wheat flour, greek yogurt instead of the sour cream. And coconut oil not butter. - 10/16/11
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TDEMJANEC
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JABCLUB
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DUTCHONEY
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JP6262AMY
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FANCIKAT
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JUNEAU2010
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JUELIE1
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DOTTIEJANE1
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SYLPHINPROGRESS
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NORASPAT
I make this as a vegetable not a dessert. I cook it in a ring and put green peas in the center it always goes over well. I too think many of these recipes use too much sugar or artifiical sweeteners. If people reduce their need for sugar or sweetener they will find foods have wonderful flavors. - 10/16/11
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CRTROSE
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HOMIELUVRFRND
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IAMDESSIE
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PATRICIAANN46
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SUGARSMOM2
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LAMARY9
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LITETHECANDLE
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CLARABELLE3
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LEANJEAN6
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JILLSMYTH
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TIPYRAIN
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