Carrot Puff dessert

2 cups sliced carrots, cooked
2 tablespoons melted margarine
2 large eggs
1 cup reduced-fat sour cream
5 1/2 teaspoons suger free
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons chopped walnuts

1. Process carrots in food processor until smooth. Combine carrots and remaining ingredients, except walnuts.
2. Pour mixture into 6 greased 1 cup souffle dishes, or a 4 cup souffle dish; sprinkle with walnuts.
3. Bake in preheated 350°F (175°C) 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. 

Makes 6 servings

Tip: Carrot puff can be assembled in advance; refrigerate, covered, in souffle dishes up to 24 hours. Bake in preheated 350°F (175°C) oven until puffed and set, 35 to 40 minutes.

Nutrition Information Per Serving: 166 cal., 4 g pro., 11 g carbo., 12 g fat, 86 mg chol., 205 mg sodium.

Food Exchanges: 2 vegetable, 2 fat.

Posted in: Diabetic receipes