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Carrot Souffle
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.
Makes 8 servings (1/2 cup each) Source: CDC
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