11-26-08 Thanksgiving Tribute III / by Melanie Grizzel

11-26-08 Patty Howe's Carrot Souffle 

Last Christmas Patty, my mother in law, prepared this awesome souffle and it wowed the crowd. I made it a couple months ago when we had some family in town. Again it wowed the crowd. So it was a request from my mom for Thanksgiving dinner this year. It's very similar in flavor and texture as sweet potato casserole but infinitely better for you since it starts off as carrots and not starchy potatoes.
7 cups chopped (about 2 lbs)
2/3 cup granulated sugar
1/4 cup fat free sour cream
3 tablespoons all purpose flour
2 tablespoons butter, melted 
2 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
cooking spray
1 teaspoon powdered sugar
Preheat oven to 350 degrees
Cook, peeled and chopped, carrots in boiling water for 15 minutes or until very tender; drain. Place carrots in food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
Spoonmixture into a 2 quart baking dish coated with cooking spray. Bake at 350 degrees for 40 minutes or until puffed and set. Sprinkle with powdered sugar. (optional)
Enjoy this dish! delicious.
see you tomorrow.