Carrot Souffle
Carrot Souffle
Time: 1 hrs 10 mins
Ingredients
- 7 cups chopped carrots (about 2 pounds)
- 2/3 cup granulated sugar
- 1/4 cup nonfat sour cream
- 3 tablespoons all-purpose flour
- 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
Directions
- 1 Preheat oven to 350.
- 2 Cook carrots until tender and drain.
- 3 Process carrot in food processor until nice and smooth.
- 4 Add sugar and next 7 ingredients (sugar through eggs) and pulse to combine.
- 5 Coat a 2-quart baking dish with cooking spray and spoon in mixture.
- 6 Bake for 40 minutes or until puffed and set.
- 7 Sprinkle with powdered sugar, and serve immediately.