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Dreamy Carrot Soufflé

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Light and creamy, and soooo easy! With this carrot soufflé there’s no fuss, just lots of flavor – making this festive side dish perfect for your holiday table. Serves 12.

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Recipe 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

Recipe Directions

  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
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THE SEASONED COOK Sweet potato or yams can be switched in for the carrots or used in a combo to add additional flavor and texture. Simply substitute 2 pounds of sweet potatoes for the carrots.

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