Diet Carrot Souffle Recipes

CARROT SOUFFLE

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.

PICADILLY'S CARROT SOUFFLE

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.
• Bake@ 350 about 1 hour or until top is light brown.
• Sprinkle lightly with powdered sugar before serving.

FRESH CARROT SOUFFLE

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.

CARROT SOUFFLE

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

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

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.

CAFETERIA CARROT SOUFFLE

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.

CARROT SOUFFLE'

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.

DELICIOUS CARROT SOUFFLE

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.

CARROT SOUFFLE

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.