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Carrot Souffle Recipe
|Low calorie margarine||3 Teaspoon|
|All purpose flour||3 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Baby carrots||1 Cup (16 tbs)|
|Eggs||4 , separated|
Serving size: Complete recipe
Calories 480 Calories from Fat 185
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 850.6 mg
Sodium 1003.8 mg41.8%
Total Carbohydrates 36 g12.1%
Dietary Fiber 4.5 g17.9%
Sugars 20.1 g
Protein 36 g71%
Vitamin A 407.2% Vitamin C 9.9%
Calcium 43.9% Iron 31.7%
*Based on a 2000 Calorie diet
Stir in the flour and blend thoroughly.
Slowly add the milk; cook, stirring over low heat until sauce is smooth and thickened.
Add salt and remove from heat.
Beat egg yolks in a bowl until light and lemon-colored.
Add to cooled sauce.
Blend in the carrots.
In a bowl, beat the egg whites until stiff.
Fold half of the beaten whites into sauce-carrot mixture; gently fold in the remaining whites.
Carefully pour into a greased 2 qt. (2-L) baking dish.
Bake at 375°F (190°C) for 35 to 40 minutes or until lightly browned and puffy.