Recipe: Carrot Souffle

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