Carrot Souffle

Recipe Table of Contents Return to Vegetable Sides
This lightened version of the cafeteria dish is a favorite of my family during the holidays.

  • Small amount of powdered suger to dust top after baking
  • 7 cups chopped carrot, (about a 2 lb bag of whole carrots)
  • 2/3 cup granulated sugar
  • 1/4 cup fat free sour cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1/4 teaspoon salt
  1. Preheat oven to 350 degrees.
  2. Boil carrots for 20 minutes or until very tender, drain. Let cool for a bit.
  3. Place in food processor and blend until smooth. Add granulated sugar and next 7 ingredients. Pulse to combine.
  4. Spoon mixture into a 2 quart baking dish coated with cooking spray. Bake at 350 for 40-45 minutes until puffed and set.
  5. Dust with powdered sugar right before serving.
8 servings, 1/2 cup each, 187 cal, 5gm fat, 3.5gm figer, 31 carb, 4 protein
Copyright @2014, Saintseester