Canuck Carrot Soufflé
POINTS Value: 1
2 lb carrots, scraped and trimmed (or 2 lb baby carrots, already cut and washed)
1/2 cup margarine cut in chunks
3/4 cup SPLENDA* Granular
1/4 cup flour
1 1/2 tsp baking powder
3/4 tsp baking soda
Cook carrots in boiling salted water until tender, drain.
Process carrots with margarine in a food processor until pureed, 23-30 seconds, stopping machine to scrape down sides as necessary.
Add remaining ingredients and process until blended, approximately 15 seconds.
Pour into a greased 1 1/2 quart soufflé or baking dish. Place dish into a larger pan filled with 1" of water.
Bake uncovered at 350 F for about 1 hour, serve immediately. Soufflé may sink slightly upon cooling. Do not freeze.