Light and Fluffy Carrot Souffle

I’ll consider this Light and Fluffy Carrot Souffle as a dessert but it is also considered as a sweet side dish. Frank made this delightful casserole.

This Light and Fluffy Carrot Souffle is an easy, healthy alternative to sweet potato casserole.

Ingredients

• 7 cups chopped carrot (about 2 pounds)
• 1/3 cup granulated sugar
• 1/4 cup fat-free 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
• Cooking spray
• 1 teaspoon powdered sugar for garnishing

P/S: we used real butter instead of margarine. I could’nt locate the butter when I took this picture and just grab the margarine from the fridge. This Light and Fluffy Carrot Souffle is adapted from Cooking Light, and it serves 8.

Instructions

Preheat oven to 350F. Cook carrot in boiling water for 15 minutes or until very tender. Drain carrot.

Place carrot in a food processor; process until smooth.

Add granulated sugar, sour cream, all-purpose flour, butter, baking powder, vanilla, salt and eggs; pulse to combine.

Pour mixture into a 2-quart baking dish coated with cooking spray.

Bake at 350F for 40 minutes or until puffed and set. Sprinkle with powdered sugar. Frank, thank you for single handedly making this Light and Fluffy Carrot Souffle.

• Community Kitchen
• Dessert
• Recipe