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Cooking Light’s Carrot Soufflé
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 1 hr 5 min
- Servings
- 8.00 / cup servings, serving(s)
Categories
- savory dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Intermediate
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cooking Light's Carrot Soufflé brings together 7 cups carrots, chopped (about 2 pounds), 2/3 cup granulated sugar, 1/4 cup nonfat sour cream in a practical dish for home cooking. It takes about 1 hr 5 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 7 cups carrots, chopped (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
- 1 teaspoon powdered sugar
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Instructions
Preheat oven to 350°.
Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrots 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 for 40 minutes or until puffed and set. Sprinkle with powdered sugar.
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