Carrot Souffle Recipe

Summary

Difficulty LevelEasyCourse
Method

Ingredients

 3 tsp low-calorie margarine
 All purpose flour3 Teaspoon
 Skim milk1 Cup (16 tbs)
 Salt1/4 Teaspoon
 1 cup baby food carrots
 Eggs4 Small, separated

Directions

Melt margarine in a skillet.
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.
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