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Carrot Souffle Recipe

Ingredients

How to make it

  • Boil carrots until they are tender and can be poked with a fork.
  • Preheat oven to 350 degrees.
  • Place drained carrots in food processor and puree.
  • Add Splenda, sour cream, flour, butter, baking powder, vanilla, and salt. Blend thoroughly.
  • Once slightly cooled, add 3 eggs. Blend again until light orange and a bit frothy.
  • Grease (the bottom only or the souffle will not "climb") of a 2 qt. casserole with Pam. Pour mixture into pan and place in the oven for 35-40 minutes. Once the surface looks rather cracked, pull the souffle to a cooling rack to elevate the bottom. Dust with confectioners sugar if you prefer it a bit sweeter. (I do not need the extra sweet.)
  • Serve warm or cold. (I actually prefer it chilled the next day like a whipped sort of yogurt!)

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The Cook

amadeus1756 Fayette City, PA

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