Carrot Souffle'

From Cooking Light Magazine

Because this dish contains no beaten egg whites, it is not a true souffle'. The name is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.

7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
cooking spray
1 teaspoon powdered sugar

preheat oven to 350 degrees

cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoon mixture 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.

Yield: 8 servings (serving size: 1/2 cup)