This recipe was featured in an email from the myrecipes.com website. The original version of this delicious Rosh Hashanah favorite was weighted down by a stick of butter and a cup of sugar. This lightened version eliminates 8.5 g of fat and 102 calories by accenting the natural sweetness of carrots, and adding a punch with the addition of sour cream. Because this dish contains no beaten egg whites, it is not a true soufflé, (the name is derived from its light, airy texture, and this is more dense). Similar in color and flavor to sweet potato casserole, it pairs well with brisket or chicken.

PS- To make this recipe easier, use an emulsion blender. This is mine from Target! ($29.99)

PSS- This recipe is also good to add to your Thanksgiving menu in November.

Ingredients: (adapted from Cooking Light website)

• 7 cups of carrots (2 pounds)
• 2/3 cups granulated sugar
• ¼ cup nonfat sour cream
• 3 tbsp all purpose flour
• 2 tbsp butter, melted
• 1 tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt
• 3 large eggs, lightly beaten
• 1 tsp powdered sugar

Directions:

1. Preheat oven to 350°.
2. Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrots in a food processor (or save yourself clean up and use an emulsion blender); process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.
3. Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake for 40 minutes or until puffed and set. Sprinkle with powdered sugar

Serves 8. Nutrition info per ½ cup serving:

• Calories: 183
• Fat: 5g
• Sodium: 78mg
• Carbs: 31g
• Fiber: 3g
• Protein: 4g