Photo: Gabriel Gurrola
Carrot Souffle
8 ingredients
20 min + 55 min
6
openrecipes
This little side dish will melt in your mouth. It is sweet and smooth with a hint of cinnamon. Don’t let the word “souffle” scare you. It is put together in a food processor or blender and doubles easily.
Estimated Nutrition (whole recipe, rough)
815
Calories
37g
Protein
19g
Fat
122g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package Baby Carrots (16 Oz. Package)
- 3 whole Eggs (large)
- 1-¼ cup Sugar
- ½ cups Sour Cream. I Use Light.
- ¼ cups Butter, Softened
- ¼ cups Flour, All Purpose
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Cinnamon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes