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Recipe: Carrot Souffle
Similar Categories: Carrot, Souffle
Serving Size : 6
1 pound carrots
2 tablespoons tub margarine
1/3 cup defatted chicken broth -- less salt
2/3 cup sugar
3/4 cup egg substitute -- OR 4 egg whites
1/4 cup sifted flour
1 teaspoon baking powder
1 tablespoon plus 1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Clean, peel and cook carrots until tender. In food processor, blend carrots
and margarine, then gradually add chicken broth and blend until smooth. Add
sugar, then egg substitute. Sift together dry ingredients. Add rest of
ingredients. Pour mixture into a 1-quart souffle dish that has been sprayed
with vegetable oil cooking spray. Bake in preheated 350 degree oven for 50
minutes or until set. Will double well for larger groups.
Per Serving: 190 Cal, 4.1 g Fat, 19% Fat Cal, 1.0 g Sat Fat, 1 mg Chol,
216 mg Sod.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Carrot, Souffle
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