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Recipe December 2017

Dreamy Carrot Soufflé

Light and creamy and so easy. A perfect side dish for the holiday table. For added depth and texture, use a combination of carrot and sweet potato or yam. Simply substitute 2 pounds of sweet potatoes for the carrots.

fleur-de-lis

Dreamy Carrot Soufflé

Serves: 12

Ingredients

  • Non-stick pan spray
  • 2 pounds carrots, boiled until soft
  • 1 large egg
  • 3 large egg whites
  • ¼ cup brown sugar packed
  • 6 tablespoons matzo meal or bread crumbs
  • 2 tablespoons heart-healthy margarine, melted
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ cup chopped pecans

Method

1. Preheat oven to 350°F. Spray 2-quart soufflé or casserole dish with non-stick pan spray.
2. In food processor, puree carrots until smooth. Add all other ingredients except for nuts and process until smooth.
3. Sprinkle nuts across top and bake for 50-60 minutes or until soufflé is puffed and set in the middle.

Per serving: 143 calories, 5g protein, 15g carbohydrate, 3g fiber, 7g fat, 1g saturated fat, 3g mono fat, 75mg cholesterol, 186mg sodium

Seasoned Cook

This festive dish for your holiday table can be made a combo of carrot and sweet potato or yam. Simply substitute 2 pounds of sweet potatoes for the carrots to add additional flavor and texture.

CHI St. Vincent