Thursday, June 14, 2007

Not Reallly a Carrot Souffle

I made this Carrot Souffle last night on the side of grilled chicken. In fact, it isn't a real souffle because the egg whites aren't beaten. It still resembles a souffle because of its light texture. It's low in calories and pairs well with turkey, chicken, or ham.

Carrot Souffle (Adapted from Cooking Light)

7 cups chopped carrot (about 2 pounds)
1/2 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons light butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
Cooking spray
1 teaspoon 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.

8 servings (serving size: 1/2 cup) CALORIES 187(25% from fat)


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