Wednesday, November 26, 2008

Carrot Soufflé

Similar to sweet potato casserole in texture and taste, this recipe calls for more-readily-available carrots. A great addition to the typical Thanksgiving feast.

yield: 8 1/2-cup servings

7 cups chopped carrot
2/3 cup sugar
1/4 cup fat-free sour cream
3 Tbsp flour
2 Tbsp butter, melted
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
3 eggs, slightly beaten
1 tsp powdered sugar

1. Preheat oven to 350°.
2. Cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth (you can mash with a potato masher if you don't have a food processor). Combine carrots with sugar through eggs, mixing to combine.
3. 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.

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