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