Carrot Souffle
Rachel Davis
I had extra carrots on hand that I had cooked and Jaymie (my daughter) would not eat. I came up with this recipe so I would not have to throw them out.
ingredients
- 3-4 cups cooked mashed carrots
- 1 stick of low-fat margarine
- 2 medium eggs
- 1 cup of fat free-skim milk
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 cup brown sugar
directions
- 1
Make sure your carrots are heated and mashed
- 2
Add the butter while they are hot
- 3
Add spices and sugar
- 4
Add milk
- 5
Whisk the eggs together
- 6
Add the eggs last because the carrots would have cooled by now
- 7
Make sure all is incorporated well
- 8
Spray a small baking dish with Baking Spray
- 9
Pour mixture in dish
- 10
Sprinkle a little extra brown sugar on top
- 11
Add walnuts if desired
- 12
Place in a pre-heated 350 degree oven for 30-35 minutes
- 13
Cool for 10 minutes and serve
Source: Rachel Davis
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