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Carrot Souffle

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Ingredients
  Carrots 1 Pound
  Skim milk 1⁄4 Cup (4 tbs)
  Eggs 3
  All purpose flour 3 Tablespoon
  Sugar 1 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Combine carrots and water to cover in a medium saucepan.
Bring to a boil.
Cover; reduce heat, and simmer 15 minutes or until carrots are tender.
Remove from heat, and drain well.
Position knife blade in food processor bowl; add carrots and milk.
Process until carrots are smooth.
Drop next 6 ingredients through food chute with processor running.
Process until light and fluffy.
Spoon carrot mixture into a 1-quart souffle dish coated on bottom with with cooking spray.
Bake in the oven at 350 degrees F for 40 to 45 minutes until golden brown.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy
Servings: 
6

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 101 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.83 g4.1%

Trans Fat 0 g

Cholesterol 105.9 mg35.3%

Sodium 239.8 mg10%

Total Carbohydrates 15 g4.9%

Dietary Fiber 2.3 g9.3%

Sugars 5.1 g

Protein 5 g9.9%

Vitamin A 255% Vitamin C 7.6%

Calcium 11.3% Iron 6.3%

*Based on a 2000 Calorie diet

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Carrot Souffle Recipe