A delicious dish that serves well both as a dessert or side dish.
2 cups sliced carrots, cooked
2 tablespoons melted margarine
2 large eggs
1 cup reduced-fat sour cream
5 1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons chopped walnuts
- Process carrots in food processor until smooth. Combine carrots and remaining ingredients, except walnuts.
- Pour mixture into 6 greased 1 cup soufflé dishes, or a 4 cup soufflé dish; sprinkle with walnuts.
- Bake in preheated 350°F (175°C) oven until carrot mixture is puffed and set, 25 to 30 minutes for the 1 cup soufflé dishes, about 45 minutes for the 4 cup soufflé dish.
Makes 6 servings
Tip: Carrot puff can be assembled in advance; refrigerate, covered, in soufflé dishes up to 24 hours. Bake in preheated 350°F (175°C) oven until puffed and set, 35 to 40 minutes.
Nutritional Information Per Serving (1/6 of recipe): 166 cal., 4 g pro., 11 g carbo., 12 g fat, 86 mg chol., 205 mg sodium.
Food Exchanges: 2 vegetable, 2 fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.