Wednesday, February 2, 2011

Carrot Souffle - The Cooking Light Version

2 pounds chopped carrots
2/3 cups sugar (I usually use less)
1/4 cup fat-free sour cream
3 T. flour (gluten-free works great)
2 T. butter, melted
1 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
3 large eggs, lightly beaten
Cooking spray
1 tsp. powdered sugar

Preheat oven to 350.

Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrots in a food processor; process until smooth. (Caution - this stained my processor, but it did come clean after several washings.) Add sugar and next 7 ingredients (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.