Tuesday, November 18, 2014

Healthy Carrot Souffle'

This year for thanksgiving we are each bringing a side. I made this carrot souffle last year for christmas and it was a big hit! So I decided to make it again instead of sweet potatoes! 

It's very light and fluffy and honestly.... 
No one even knew it was Carrots!!

Healthy Carrot Soufflé


2 1/2 pounds of peeled, cut carrots
1/3 cup of plain Greek yogurt
2 eggs and 1 egg white, beaten
2 tablespoons unsalted butter, softened
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 1/4 tablespoons wheat flour 
    (3 tablespoons white flour)
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Pinch of salt


  1. Preheat oven to 350 degrees.
  2. Steam carrots until tender, about 20 - 25 minutes.
  3. Place carrots in a food processor or blender and mix until smooth.
  4. Combine yogurt, eggs, butter, maple syrup, and vanilla extract into the carrots.
  5. Pulse in flour, baking powder, cinnamon, nutmeg, ginger, and salt to the mixture.
  6. Transfer mixture to a 2-quart baking dish that has been lightly coated with cooking spray or butter.
  7. Bake in oven for 45 minutes or until set and firm.

  8. Makes 8 to 10 servings
    *Since I am following the 21 Day fix this holiday I will count this veggie as a yellow cup when portioning it out! 

    Happy Healthy Holidays!! 

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