Fluffy Carrot Souffle

By DawnRJackson

Ingredients
  • 1 pound baby carrots

  • 2 cups water

  • 1/2 teaspoon salt

  • 1/4 cup butter

  • 3 tablespoons all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 cup SPLENDA® No Calorie Sweetener, Granulated *

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • *I have used Stevia instead of Splenda successfully.

Directions
  1. Preheat oven to 350°F (175°C).

  2. 2. Combine carrots, water and salt in a medium saucepan; bring to a boil; reduce heat and cook, covered for 12 to 15 minutes or until carrots are tender. Drain.

  3. 3. Process carrots and butter until smooth, stopping once to scrape down sides.

  4. 4. Combine flour, baking powder, and SPLENDA® Granulated Sweetener; add to carrot mixture and process until blended. Add eggs, one at a time and process until blended. Add vanilla and pulse 2 or 3 times.

  5. 5. Spoon mixture into a buttered 1 quart baking dish.

  6. 6. Bake for 30 to 45 minutes or until thoroughly heated.

  7. 7. Serve immediately.


Nutritional Facts

Servings
5
Nutritional Facts Per Serving
Calories: 180
Calories from Fat
120
Total Fat
13g
Saturated Fat
7g
Cholesterol
150mg
Sodium
450mg
Total Carbs
11g
Dietary Fiber
2g
Sugars
5g
Protein
5g

dinner carrots souffle side dish eggs

3 replies

Avera
Avera 2009-03-14 00:03:35 -0500 Report

Now this sounds like a very new and unique side dish. Even kids would like this and never even figure out that they are eating their carrots. lol This will look good on a dinner table when having guests.