Carrot Soufflé


7 cups chopped carrot (about 2 pounds)
1/2 cup granulated sugar
1/4 cup light sour cream
3 tablespoons all-purpose flour
2 tablespoons butter or margarine, melted
1 teaspoon baking powder
1 ¼ 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. In a large bowl combine pureed carrots, granulated sugar and next 7 ingredients (granulated sugar through eggs); stir well.

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.

Yield: 8 servings 185 calories; 5.6 grams fat; 31 grams carbohydrate; 3.5 grams fiber
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