Diet Carrot Souffle Recipes

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CARROT SOUFFLE



Carrot Souffle image

Provided by Bryan Miller

Categories     dinner, main course

Time 40m

Yield Serves 8

Number Of Ingredients 6

2 pounds carrots (about 4 1/2 cups), chopped
1/2 cup ricotta cheese
1/4 teaspoon powdered cumin
3 tablespoons fresh dill, minced
Salt and freshly ground pepper to taste
8 eggs, separated

Steps:

  • Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
  • Boil carrots in salted water until soft. Drain well.
  • Place carrots in food processor or blender with ricotta, cumin, dill, salt and pepper. Puree well. You should have about 3 cups. Transfer to mixing bowl.
  • Add yolks to mixture and blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into carrot mixture, then remainder. Taste for seasoning.
  • Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 299 milligrams, Sugar 3 grams, TransFat 0 grams

PICADILLY'S CARROT SOUFFLE



Picadilly's Carrot Souffle image

One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!

Provided by Margaret3

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

1 3/4 lbs peeled carrots
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
powdered sugar

Steps:

  • Steam or boil carrots til extra soft& drain well.
  • While carrots are warm, add sugar, baking powder and vanilla.
  • Whip with mixer til smooth.
  • Add flour and mix well.
  • Whip eggs separately and add to mixture, blending well.
  • Add margarine and blend well.
  • Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
  • [email protected] 350 about 1 hour or until top is light brown.
  • Sprinkle lightly with powdered sugar before serving.

FRESH CARROT SOUFFLE



Fresh Carrot Souffle image

A carrot souffle as good as your favorite restaurant makes!

Provided by Carol

Categories     Desserts

Time 1h30m

Yield 8

Number Of Ingredients 8

1 ¾ pounds carrots, peeled and chopped
1 cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
½ cup margarine, softened
2 teaspoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl.
  • While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish.
  • Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 35.9 g, Cholesterol 69.8 mg, Fat 13.3 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 2.6 g, Sodium 306.8 mg, Sugar 29.4 g

CARROT SOUFFLE



Carrot Souffle image

A great way to get your kids to eat their vegetables. My son requested this today for Thanksgiving.

Provided by invictus

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb carrot, sliced to 1/2 inch
1/4 cup butter, melted
2 eggs
3 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup white sugar
1/4 cup brown sugar

Steps:

  • Preheat oven to 350 degrees and prepare an 8 inch casserole dish.
  • In a large pot bring water to a boil and add carrots. Cook carrots until tender, about 15 minutes. Drain.
  • In a blender or food processor add butter, egg, flour, baking powder, salt, and sugars. Add one quarter of the carrots and puree. Slowly add remaining carrots, pureeing after each addition.
  • Transfer to prepared baking dish and bake for 45 minutes.

DIET CARROT SOUFFLE



Diet Carrot Souffle image

Very yummy!! It tastes like sweet potato pie to me. I found this recipe on a diet forum. Unfortunately, I can't remember which diet forum. The prep time and cooking time are estimates.

Provided by Melissa JAS

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 (32 ounce) bag baby carrots
2 tablespoons Splenda sugar substitute
1/4 cup skim milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon

Steps:

  • Boil carrots in a large pot until they are very tender and slightly mushy.
  • Drain carrots.
  • Put the carrots in a blender with the skim milk and puree until smooth.
  • Add vanilla, cinnamon, and Splenda and mix well.
  • Spray a small (8x8 or so) baking dish with fat free cooking spray and pour the carrots into the dish.
  • Bake at 350 for 45 minutes.

CARROT SOUFFLE



Carrot Souffle image

An excellent side dish, or have it for brunch.

Provided by LOUETTA

Categories     Side Dish     Vegetables     Carrots

Time 1h5m

Yield 6

Number Of Ingredients 8

1 pound carrots, coarsely chopped
½ cup margarine
1 teaspoon vanilla extract
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender, 15 to 20 minutes. Drain and mash. Stir in margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; stir into carrot mixture and blend until smooth. Transfer to prepared casserole dish.
  • Bake for 45 minutes.

Nutrition Facts : Calories 309.2 calories, Carbohydrate 34.8 g, Cholesterol 93 mg, Fat 17.6 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 3.4 g, Sodium 508 mg, Sugar 28 g

CAFETERIA CARROT SOUFFLE



Cafeteria Carrot Souffle image

Carrot casserole.

Provided by Tammy

Categories     Side Dish     Casseroles

Time 50m

Yield 8

Number Of Ingredients 8

2 pounds carrots, chopped
½ cup melted butter
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs, beaten
1 teaspoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15 minutes. Drain and mash. To the carrots add melted butter, white sugar, flour, baking powder, vanilla extract and eggs. Mix well and transfer to a 2 quart casserole dish. Sprinkle with confectioners' sugar.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 37.2 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 218.9 mg, Sugar 29.4 g

CARROT SOUFFLE'



Carrot Souffle' image

If you're not a carrot lover, not to worry, it tastes like the filling in a squash pie. If you don't like squash pie, well, I guess it tastes like carrots.

Provided by dojemi

Categories     Vegetable

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 (10 ounce) packages frozen carrots or 1 (16 ounce) bag fresh carrots, peeled and sliced
salt
1 cup milk or 1 cup light cream
3 tablespoons flour
1/2 cup sugar
3 -5 eggs
1/2 teaspoon cinnamon
1 dash ginger
1 dash allspice
1/4 lb butter

Steps:

  • Cook carrots till'very' tender in salted water.
  • Drain and mash.
  • Combine all ingredients and mix with w/elctric mixer till smooth.
  • Bake at 350 degrees for 45 minutes or till set.
  • Can be made a day ahead and re-heated in a 350 degree over.

Nutrition Facts : Calories 186.5, Fat 11.8, SaturatedFat 6.9, Cholesterol 83.6, Sodium 153.1, Carbohydrate 17.6, Fiber 2, Sugar 12.8, Protein 3.5

DELICIOUS CARROT SOUFFLE



Delicious Carrot Souffle image

This recipe is delicious! I make it for every holiday and sometimes just for a colorful and delicious side dish during the week, just because we love it! Even those who don't normally like carrots really liked this souffle, and kids love it, too. It's a great alternate to sweet potato casserole; plus, it's super easy to prepare! I strongly suggest not adding any of type of "pumpkin pie" spices, etc. to this dish as it will really alter the outcome. This comes straight from Cooking Light with no alterations - it doesn't need any!

Provided by hepcat1

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

7 cups chopped carrots (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
cooking spray
1 teaspoon powdered sugar

Steps:

  • Preheat oven to 350.
  • Cook carrots until tender and drain.
  • Process carrot in food processor until nice and smooth.
  • Add sugar and next 7 ingredients (sugar through eggs) and pulse to combine.
  • Coat a 2-quart baking dish with cooking spray and spoon in mixture.
  • Bake for 40 minutes or until puffed and set.
  • Sprinkle with powdered sugar, and serve immediately.

Nutrition Facts : Calories 177.6, Fat 5.1, SaturatedFat 2.5, Cholesterol 87.7, Sodium 237, Carbohydrate 29.9, Fiber 2.8, Sugar 22.1, Protein 4

CARROT SOUFFLE



Carrot Souffle image

This recipe is rooted in my backyard garden. It's an excellent way to dress up veggies. My six grandchildren are happy to eat their carrots when they're dished up like this.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

1-1/2 cups soft bread crumbs
1 cup milk
3 eggs, separated
2 cups finely grated carrots
1/2 cup finely chopped celery
3 tablespoons minced fresh parsley
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cream of tartar

Steps:

  • In a bowl, soak bread crumbs in milk. Lightly beat egg yolks; add to crumbs with carrots, celery, parsley, onion, salt and pepper. Mix well. In a bowl, beat egg whites and cream of tartar until stiff peaks form. Gently fold into carrot mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 84 calories, Fat 3g fat (1g saturated fat), Cholesterol 84mg cholesterol, Sodium 396mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

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Top Asked Questions

How to make a carrot souffle?
A carrot souffle as good as your favorite restaurant makes! Preheat oven to 350 degrees F (175 degrees C). In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl. While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth.
How do you make carrots and carrots in a soup?
Lightly butter 2 (1 1/2-quart) baking dishes. Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside. In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine.
How to make carrot and egg casserole?
Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside. In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth.
How to cook carrots in a food processor?
Bring a large pot of salted water to a boil over medium heat. Add the carrots and cook until tender. Drain and set aside. In food processor, add the sugar and eggs and pulse to combine. Add the flour, baking powder, cinnamon and butter; pulse until smooth. Add the carrots and pulse to combine.

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