SMALL LIGHT CARROT SOUFFLE'

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of SMALL LIGHT CARROT SOUFFLE' calories by ingredient


Introduction

I CUT THIS RECIPE IN 1/2 AND LOWERED THE FAT. I ALSO USED SPLENDA BLEND INSTEAD OF SUGAR.
IT ONLY INCREASED THE CALORIES BY 2.4 BUT USING THE SPLENDA BLEND REDUCED THE SUGAR AND INCREASES THE PROTEIN BY USING WHOLE GRAIN FLOUR I CUT THIS RECIPE IN 1/2 AND LOWERED THE FAT. I ALSO USED SPLENDA BLEND INSTEAD OF SUGAR.
IT ONLY INCREASED THE CALORIES BY 2.4 BUT USING THE SPLENDA BLEND REDUCED THE SUGAR AND INCREASES THE PROTEIN BY USING WHOLE GRAIN FLOUR
Number of Servings: 4

Ingredients

    3 1/2 CUPS CHOPPED CARROTS
    1/3 CUP SPLEND SUGAR BLEND
    1/8 CUP OIKOS PLAIN YOGURT
    1.5 TBSP WHOLE GRAIN FLOUR
    1 TBSP CANOLA OIL
    1/2 TSP BAKING POWDER
    1/2 TSP VANILLA EXTRACT
    1/4 TSP SALT
    3 LARGE EGG WHITES LIGHTLY BEATEN
    COOKING SPRAY
    1/2 TSP 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: 4 servings (serving size: 1/2 cup)


Number of Servings: 4

Recipe submitted by SparkPeople user INDEJAM09.