Cooking Light's Carrot Soufflé

This recipe was featured in an email from the www.myrecipes.com website. The original version of this delicious holiday favorite was weighed down by a stick of butter and a cup of sugar. Our lightened version eliminates 8.5g fat and 102 calories by accenting the natural sweetness of carrots, and adding a punch with the addition of sour cream. Because this dish contains no beaten egg whites, it is not a true soufflé the name is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 8 1/2 cup servings

Ingredients

• 7  cups carrots, chopped (about 2 pounds)
• 2⁄3 cup granulated sugar
• 1⁄4 cup nonfat sour cream
• 3  tablespoons all-purpose flour
• 2  tablespoons butter, melted
• 1  teaspoon baking powder
• 1  teaspoon vanilla extract
• 1⁄4 teaspoon salt
• 3  large eggs, lightly beaten
• 1  teaspoon powdered sugar

Directions

1. Preheat oven to 350°.
2. Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrots in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
3. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake for 40 minutes or until puffed and set. Sprinkle with powdered sugar.