The holidays are coming, and I’m always on the search for healthy but tasty side dishes. This healthy carrot souffle recipe is based on one I tore out of Cooking Light magazine a few years ago. It is a favorite both for holiday meals and as a delicious side dish for any old weeknight. I cut back on the sugar (and have made the recipe with a sugar substitute, which also works well) and egg yolks, and substituted Greek yogurt for the sour cream in the original recipe. The light, airy texture and sweet flavor make you forget you’re eating vegetables.
- 2 lbs. carrots, cleaned, chopped, and boiled until soft, cooled
- ¼ cup plain fat-free Greek yogurt
- 2 tbsp. butter, melted
- 1 egg + 4 egg whites
- 1 tsp. vanilla extract
- 3 tbsp. flour
- ¼ cup sugar
- 1 tsp. baking powder
- ¼ tsp. salt
- Cinnamon, for garnish
- Preheat oven to 350 degrees.
- Puree cooked carrots in food processor until smooth. Add yogurt through egg whites, and pulse to combine.
- In a small bowl, mix together dry ingredients. Stir into carrot mixture.
- Spread mixture into a large baking dish sprayed with cooking spray. Sprinkle with cinnamon.
- Bake about 40 minutes, until edges begin to brown.
Approximate nutrition information, per ½ cup serving: 130 calories, 3.8 grams fat, 20 grams carbohydrate, 4.5 grams protein. Makes approximately 8 servings.