Cooking Light'S Carrot Soufflé - cooking recipe

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
Preparation
    Preheat oven to 350\u00b0.
    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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