Carrot Soufflé
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Serves 8 (½ cup servings). Each serving equals one and a half 5 A Day servings.
Ingredients
7 cups chopped carrot (about 2 lbs)
2/3 cup granulated sugar
¼ cup fat-free sour cream
3 Tbsp all-purpose flour
2 Tbsp butter, melted
1 tsp baking powder
1 tsp vanilla extract
¼ tsp salt
3 large eggs, lightly beaten
cooking spray
1 tsp powdered sugar
Preheat oven to 350 degrees F.
Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 degrees F for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
Nutritional analysis per serving: Calories 187, Protein 4.2g, Fat 5.1g, Calories From Fat 25%, Carbohydrate 32.3g, Cholesterol 88mg, Fiber 3.5g, Sodium 233mg.
http://www.cdc.gov/nccdphp/dnpa/5ADa...ot_souffle.htm
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