Sunday, January 10, 2010

Carrot Souffle

I recently made this for a dinner I had and it got "rave" reviews!
You're kids WILL eat their carrots :)

It's straight from cooking light......with a little less sugar.

7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar ( I used 1/2 cup)
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour (I used rice)
2 tablespoons 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 carrots 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.

Nutritional Information
Calories: 187 (25% from fat)
Fat: 5.1g (sat 2.5g,mono 1.6g,poly 0.5g)
Protein: 4.2g
Carbohydrate: 32.3g
Fiber: 3.5g
Cholesterol: 88mg
Iron: 1.1mg
Sodium: 233mg
Calcium: 86mg