Directions:
- Boil carrots until they are tender and can be poked with a fork.
- Preheat oven to 350 degrees.
- Place drained carrots in food processor and puree.
- Add Splenda, sour cream, flour, butter, baking powder, vanilla, and salt. Blend thoroughly.
- Once slightly cooled, add 3 eggs. Blend again until light orange and a bit frothy.
- Grease (the bottom only or the souffle will not climb ) of a 2 qt. casserole with Pam. Pour mixture into pan and place in the oven for 35-40 minutes. Once the surface looks rather cracked, pull the souffle to a cooling rack to elevate the bottom. Dust with confectioners sugar if you prefer it a bit sweeter. (I do not need the extra sweet.)
- Serve warm or cold. (I actually prefer it chilled the next day like a whipped sort of yogurt!)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.13 Kcal (796 kJ) | ||
| Calories from fat | 113.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.58g | 19% | |
|---|---|---|---|
| Cholesterol | 72.94mg | 24% | |
| Sodium | 216.84mg | 9% | |
| Potassium | 695.49mg | 15% | |
| Total Carbs | 21.34g | 7% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 7.11g | 28% | |
| Protein | 6.32g | 13% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.3mg | 7% | |
| Calcium | 98.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 116.29 Kcal (487 kJ) | ||
| Calories from fat | 69.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 19% | |
|---|---|---|---|
| Cholesterol | 44.61mg | 24% | |
| Sodium | 132.63mg | 9% | |
| Potassium | 425.38mg | 15% | |
| Total Carbs | 13.05g | 7% | |
| Sugars | 3.51g | 23% | |
| Dietary Fiber | 4.35g | 28% | |
| Protein | 3.87g | 13% | |
| Vitamin C | 4.2mg | 11% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 0.8mg | 7% | |
| Calcium | 60.3mg | 10% | |
* 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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