Splenda's Fluffy Carrot Souffle
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
5 1/2 cup servings
- Serves:
- 5
ingredients
- 1 lb baby carrots
- 2 cups water
- 1⁄2 teaspoon salt
- 1⁄4 cup butter
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 cup Splenda granular
- 3 large eggs
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350 degrees F.
- Combine carrots, water and salt in a medium saucepan; bring to a boil; reduce heat and cook, covered for 12 to 15 minutes or until carrots are tender. Drain.
- Process carrots and butter until smooth, stopping once to scrape down sides.
- Combine flour, baking powder, and SPLENDA Granulated Sweetener; add to carrot mixture and process until blended. Add eggs, one at a time and process until blended. Add vanilla and pulse 2 or 3 times.
- Spoon mixture into a buttered 1 quart baking dish.
- Bake for 30 to 45 minutes or until thoroughly heated.
- Serve immediately.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey