Diet Carrot Souffle - cooking recipe

Ingredients

1 (32 ounce) bag baby carrots
2 tablespoons Splenda sugar substitute
1/4 cup skim milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Preparation

Boil carrots in a large pot until they are very tender and slightly mushy.
Drain carrots.
Put the carrots in a blender with the skim milk and puree until smooth.
Add vanilla, cinnamon, and Splenda and mix well.
Spray a small (8x8 or so) baking dish with fat free cooking spray and pour the carrots into the dish.
Bake at 350 for 45 minutes.