CARROT SOUFFLÉ
Serves 8 (1/2 cup servings)
Each serving equals one and a half 5 A Day servings
7 cups chopped carrot (about 2 lbs)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 Tbsp all-purpose flour
2 Tbsp butter, melted
1 tsp baking powder
1 tsp vanilla extract
1/4 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.
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