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Carrot Souffle

Diabetic.Foodie's picture
  Low calorie margarine 3 Teaspoon
  All purpose flour 3 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Baby carrots 1 Cup (16 tbs)
  Eggs 4 , separated

Melt margarine in a skillet.
Stir in the flour and blend thoroughly.
Slowly add the milk; cook, stirring over low heat until sauce is smooth and thickened.
Add salt and remove from heat.
Beat egg yolks in a bowl until light and lemon-colored.
Add to cooled sauce.
Blend in the carrots.
In a bowl, beat the egg whites until stiff.
Fold half of the beaten whites into sauce-carrot mixture; gently fold in the remaining whites.
Carefully pour into a greased 2 qt. (2-L) baking dish.
Bake at 375°F (190°C) for 35 to 40 minutes or until lightly browned and puffy.

Recipe Summary

Difficulty Level: 
Main Dish

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