Diet Carrot Souffle Food
CARROT SOUFFLE
This is an absolute favorite! I usually make this around thanksgiving, but also for other special occasions. Everyone always loves it, and they always beg for the recipe! I hope you enjoy it as much as I do! (prep time does not include time for steaming and cooling carrots, as this can vary).
Provided by love4culinary
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and grease the baking dish.
- Mix all ingredients in bowl with a mixer.
- Pour into an 8x8 inch glass baking dish.
- Bake 45-50 minutes, until knife comes clean.
- Can be served hot or cold.
- Refrigerate after finishing serving/cooling.
- Shouldn't be kept for more than a couple of days, as it will lose its flavor and freshness.
- Servings really depend on how much you choose to serve.
DIET CARROT SOUFFLE
Very yummy!! It tastes like sweet potato pie to me. I found this recipe on a diet forum. Unfortunately, I can't remember which diet forum. The prep time and cooking time are estimates.
Provided by Melissa JAS
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil carrots in a large pot until they are very tender and slightly mushy.
- Drain carrots.
- Put the carrots in a blender with the skim milk and puree until smooth.
- Add vanilla, cinnamon, and Splenda and mix well.
- Spray a small (8x8 or so) baking dish with fat free cooking spray and pour the carrots into the dish.
- Bake at 350 for 45 minutes.
CARROT SOUFFLE
An excellent side dish, or have it for brunch.
Provided by LOUETTA
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
- Bake for 45 minutes.
Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g
CARROT SOUFFLE'
If you're not a carrot lover, not to worry, it tastes like the filling in a squash pie. If you don't like squash pie, well, I guess it tastes like carrots.
Provided by dojemi
Categories Vegetable
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Cook carrots till'very' tender in salted water.
- Drain and mash.
- Combine all ingredients and mix with w/elctric mixer till smooth.
- Bake at 350 degrees for 45 minutes or till set.
- Can be made a day ahead and re-heated in a 350 degree over.
Nutrition Facts : Calories 186.5, Fat 11.8, SaturatedFat 6.9, Cholesterol 83.6, Sodium 153.1, Carbohydrate 17.6, Fiber 2, Sugar 12.8, Protein 3.5
CAFETERIA CARROT SOUFFLE
Carrot casserole.
Provided by Tammy
Categories Side Dish Casseroles
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 37.2 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 218.9 mg, Sugar 29.4 g
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