Recipe

Carrot Souffle Recipe

	Amadeus1756 / All my dishes 1 year ago This souffle tastes like the one that is laden with sundry calories, but has amazingly little calories. Prep:10m Cook:55m Servings:8	Amadeus1756
	carrot souffle sweet

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Ingredients

1 2lb. bag carrots, cleaned and cut into 1/4 inch medallions

2/3 c. Splenda for Baking

1/4 c. fat-free sour cream

3 T. flour

2 T. butter, melted

1 t. baking powder

1 t. vanilla extract

1/4 t. salt

3 large eggs

Confectioner's sugar (optional)

Directions

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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