Canuck Carrot Souffle

  • Canuck Carrot Soufflé
    Servings: 8
    POINTS Value: 1

    Ingredients
    2 lb carrots, scraped and trimmed (or 2 lb baby carrots, already cut and washed)
    1/2 cup margarine cut in chunks
    3 eggs
    3/4 cup SPLENDA* Granular
    1/4 cup flour
    1 1/2 tsp baking powder
    3/4 tsp baking soda

    Instructions

    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.