Anyone who knows me, knows that I love Picadilly's carrot souffle. Unfortunately I have had to stop making it, as well as eating it, due to the 30 grams of sugar it has.However, I simply can't take it any more, and have decided to tweak the ingredients for a healthier version.
For starters, I used a no calorie sweetener instead of regular sugar and organic whole wheat flour in the place of white flour. The results were outstanding. I enjoyed mine with a big glass of unsweetened vanilla almond milk (sweetened with a Truvia pack).
CARROT SOUFFLE
- Michael D. D'Amico
Picadilly Cafeteria
3 1/2 lbs. peeled carrots
1 1/2 lbs. sugar
1 tbl. baking powder
1 tbl. vanilla
1/4 cup flour
6 eggs
1/2 lb. margarine
Powdered sugar
1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder, and vanilla.
3. Whip with mixer until smooth.
4. Add flour and mix well.
5. Whip eggs and add to flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into baking dish about half full as the soufflé will rise.
8. Bake in 350-degree oven about 1 hour or until top is a light golden brown.
9. Sprinkle lightly with powdered sugar over top before serving.
Serves 10.
ENJOY :)
