Directions:
- Boil carrots in water for 20 minutes or until soft. Cool to room temperature and purée. Add rest of filling ingredients and blend until smooth.
- Butter the sides of a souffle dish than dust with sugar. Pour in filling and bake 30 minutes at 350 degrees F. During last ten minutes of baking, add topping. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.46 Kcal (1229 kJ) | ||
| Calories from fat | 177.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.78g | 30% | |
|---|---|---|---|
| Cholesterol | 125.9mg | 42% | |
| Sodium | 191.74mg | 8% | |
| Potassium | 295.54mg | 6% | |
| Total Carbs | 25.71g | 9% | |
| Sugars | 15.13g | 61% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 4.58g | 9% | |
| Vitamin C | 4.5mg | 8% | |
| Vitamin A | 1mg | 32% | |
| Iron | 0.8mg | 5% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 210.06 Kcal (879 kJ) | ||
| Calories from fat | 127.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.16g | 30% | |
|---|---|---|---|
| Cholesterol | 90.12mg | 42% | |
| Sodium | 137.25mg | 8% | |
| Potassium | 211.55mg | 6% | |
| Total Carbs | 18.41g | 9% | |
| Sugars | 10.83g | 61% | |
| Dietary Fiber | 2.02g | 11% | |
| Protein | 3.28g | 9% | |
| Vitamin C | 3.2mg | 8% | |
| Vitamin A | 0.7mg | 32% | |
| Iron | 0.6mg | 5% | |
| Calcium | 43.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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