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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (147g) Recipe makes 8 servings |
||
| Calories 177 | ||
| Calories from Fat 45 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.1g | 7% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 87mg | 29% | |
| Sodium 237mg | 9% | |
| Potassium 355mg | 10% | |
| Total Carbohydrate 29.9g | 9% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 22.1g | ||
| Protein 4.0g | 7% | |
Carrot Souffle
By: wicked noodle
Jan 14, 2005
This recipe is delicious! I make it for every holiday and sometimes just for a colorful and delicious side dish during the week, just because we love it! Even those who don't normally like carrots really liked this souffle, and kids love it, too. It's a great alternate to sweet potato casserole; plus, it's super easy to prepare! I strongly suggest not adding any of type of "pumpkin pie" spices, etc. to this dish as it will really alter the outcome. This comes straight from Cooking Light with no alterations - it doesn't need any!
SERVES 8
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.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Preparation > Time to Make > < 4 hours
- Dietary > Lighter Fare
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: ThisGirlCan
On Mar 31, 2008
This was delicious, way better than I would have expected. I only used half the butter and I didn't miss it. Thanks for the great recipe!
From: Panthur
On May 13, 2007
Everyone raved over this at my Mother's Day brunch. I thought it was fantastic, and was a good side with ham.
From: ShaGun
On May 6, 2007
This is definitely a keeper! I made it for a church lunch and got a few compliments and a request for the recipe. I added 1 tsp. cinnamon and 1/2 tsp. nutmeg. I substituted plain low-fat yogurt for the sour cream. I left off the powdered sugar. It tastes exactly like pumpkin pie without the crust. This is just as good as the fattier versions.
From: tara portee
On Jan 30, 2005
Delicious, nutritious, fairly low calorie, attractive, great texture. My husband and I were very pleased.
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