Ingredients for Diet Carrot Souffle
- Baby Carrots
- Splenda Sugar Substitute
- ½ cup skim milk
- Vanilla Extract
- 1 teaspoon ground cinnamon
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How to Make Diet Carrot Souffle
- Preheat oven to 350°F (175°C).
- Wash and peel 1 pound of carrots. Chop into 1-inch pieces.
- Boil carrots in a large pot with 1 cup of water until very tender (about 15-20 minutes).
- Drain the carrots well, reserving about 2 tablespoons of the cooking liquid.
- Transfer the carrots to a blender along with ½ cup of skim milk and 2 tablespoons of reserved cooking liquid. Blend until completely smooth and creamy.
- Add 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 2 tablespoons of Splenda (or to taste). Blend until well combined.
- Grease a small (8-inch) baking dish with fat-free cooking spray.
- Pour the carrot mixture into the prepared baking dish.
- Bake for 45-50 minutes, or until the souffle is set and lightly golden brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
43g
Fat
0g
Carbs
6g
