Diet Carrot Souffle Recipes

PICADILLY'S CARROT SOUFFLE

Steps:

• Steam or boil carrots til extra soft& drain well.
• While carrots are warm, add sugar, baking powder and vanilla.
• Whip with mixer til smooth.
• Add flour and mix well.
• Whip eggs separately and add to mixture, blending well.
• Add margarine and blend well.
• Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
• Bake@ 350 about 1 hour or until top is light brown.
• Sprinkle lightly with powdered sugar before serving.

CARROT SOUFFLE'

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.

DIET CARROT SOUFFLE

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.

FANCY-SCHMANCY CARROT SOUFFLE

Steps:

• Add carrots to a saucepan; add water to cover; bring to a boil; cook 20-25 minutes or until tender; drain.
• Add carrots, butter, and the rest of the ingredients to a food processor.
• Process until mixture is smooth.
• Spoon mixture into a lightly greased 1 1/2 quart souffle dish.
• Bake at 350 degrees for 1 hour and 10 minutes or until set.

PALEO CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with 1 teaspoon coconut oil or cooking spray.
• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 45 minutes. Drain and transfer carrots to a food processor. Add 1/2 cup coconut oil, coconut flour, lemon juice, vanilla extract, honey, nutmeg, cinnamon, baking soda, and salt to food processor; blend until smooth.
• Blend eggs, adding 1 at a time and processing after each addition, into carrot mixture. Spoon carrot mixture into the prepared casserole dish, allowing room to rise.
• Bake in the preheated oven until top is golden brown, 45 to 60 minutes.

CARROT SOUFFLE

Steps:

• Preheat oven to 350 degrees and prepare an 8 inch casserole dish.
• In a large pot bring water to a boil and add carrots. Cook carrots until tender, about 15 minutes. Drain.
• In a blender or food processor add butter, egg, flour, baking powder, salt, and sugars. Add one quarter of the carrots and puree. Slowly add remaining carrots, pureeing after each addition.
• Transfer to prepared baking dish and bake for 45 minutes.

CARROT SOUFFLE

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.

CARROT SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish, or a 9-10 inch tart dish.
• Place the chopped carrots in a pan. Cover with water, then cover with a lid. Bring to a boil and simmer until fork-tender, usually 20-25 minutes. (The carrots should be very soft.)
• Pour off the remaining water. Place the hot carrots in the food processor. Add the butter and sugar. Cover and puree.
• Scrape the side of the food processor with a rubber spatula. Then add in the flour, baking soda, salt, vanilla, cinnamon, nutmeg, and cayenne. Puree again, until smooth.
• With the food processor running, open the top and drop the eggs into the puree. Once well combined, turn off the food processor.
• Scoop the carrot puree into the prepared pan. Smooth out the top in an even layer. Bake for 45-50 minutes, until puffy and golden on top.
• Serve warm, sprinkled with powder sugar if desired.