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Carrot Souffle

Name: Carrot Souffle
Prep time: 10 min
Total time: 55 min
Cuisine: Other
Ingredients: 1 pound baby carrots; 2 cups water; ½ teaspoon salt; ¼ cup butter; ¼ cup Splenda® Granulated Sweetener; 3 tablespoons all-purpose flour; 1 teaspoon baking powder; 3 large eggs; 1 teaspoon vanilla extract

Makes 5 servings

Prep Time 10 minutes

Total Time 55 minutes

Made with Splenda® Original Sweetener

Calories 180

Instructions

Preheat oven to 350°F. Spray a 1-quart baking dish with cooking spray.
In a saucepan, combine carrots, water, and salt; bring to a boil. Reduce heat and cook, covered, for 12–15 minutes or until carrots are tender. Drain.
In the bowl of a food processor, combine cooked carrots and butter; process until smooth, stopping occasionally to scrape down sides of bowl.
Add Splenda Sweetener, flour, and baking powder to carrot mixture and process until blended.
Add eggs one at a time and process until blended. Add vanilla extract and pulse 2 or 3 times.
Transfer mixture to prepared baking dish. Bake for 30–45 minutes or until puffed and lightly browned on top. Serve immediately.