My Nutrition Recpies
Carrot and Sweet Potato Soufflé | adapted and modified from Cooking Light
6 servings
5 carrots, sliced
3/4 cup water
2 tablespoons light butter or light margarine
1 (29-ounce) can sweet potatoes, drained
1 (16-ounce) can sweet potatoes, drained
1 (8-ounce) container fat free sour cream
1 ½ tsp Splenda Sugar Blend
1 teaspoon lemon zest
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1. Microwave carrots and 3/4 cup water in a glass bowl at HIGH 8 to 12 minutes or until fork tender. Drain.
2. Process carrots and butter in a food processor until mixture is smooth, stopping to scrape down sides. Add sweet potatoes; process until smooth.
3. Stir together sweet potato mixture, container of fat free sour cream, and remaining ingredients.
4. Spoon mixture into a 1 1/2-quart glass dish. Microwave at HIGH 4 to 5 minutes or until thoroughly heated.
|
|
|
