Carrot Puff

Course : Vegetables
Serves: 6
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2 cups sliced carrots -- cooked
2 tablespoons melted margarine
2 large eggs
1 cup reduced fat sour cream
5 1/2 teaspoons equal for recipes -- or
18 packages equal sweetener -- or
3/4 cup equal spoonful
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons chopped walnuts

Preparation / Directions:

Process carrots in food processor until smooth. Combine carrots and remaining ingredients, except walnuts. Pour mixture into 6 greased 1 cup souffle dishes, or a 4 cup souffle dish; sprinkle with walnuts. Bake in preheated 350 degree oven until carrot mixture is puffed and set, 25 to 30 minutes for the 1 cup souffle dishes, about 45 minutes for the 4 cup souffle dish. TIP Carrot puff can be assembled in advance; refrigerate, covered, in souffle dishes up to 24 hours. Bake in preheated 350 degree oven until puffed and set, 35 to 40 minutes.


Nutritional Information:

165 Calories (kcal); 7g Total Fat; (36% calories from fat); 3g Protein; 23g Carbohydrate; 62mg Cholesterol; 167mg Sodium

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